Crispy Chinese Bhel Snack
Ingredients
- 150g Hakka noodles
- 1 tablespoon oil
- 1/2 teaspoon salt
- 1.5 tablespoons cornflour
- 1/3 cup finely chopped cabbage
- 1/3 cup finely sliced capsicum
- 1/3 cup red bell pepper
- 1/3 cup boiled sweet corn
- Handful of spring onion greens
- Pinch of salt
- 1.5 tablespoons schezwan chutney
- 1.5 tablespoons hot and sweet chilli sauce or tomato ketchup
- 1 teaspoon soy sauce
Preparation
Cook 150g Hakka noodles in 1L boiling water with some salt and oil for 5 minutes until 90% done.
Strain the noodles and pour cold water over them to stop the cooking.
Add 1 tablespoon oil, mix well, and let the noodles cool down.
In a bowl, add the cooled noodles, 1/2 teaspoon salt, and 1.5 tablespoons cornflour.
Air fry at 200°C for 20-25 minutes until crisp, shaking and flipping the noodles halfway through.
Combine 1/3 cup finely chopped cabbage, 1/3 cup finely sliced capsicum, 1/3 cup red bell pepper, 1/3 cup boiled sweet corn, a handful of spring onion greens, a pinch of salt, 1.5 tablespoons schezwan chutney, 1.5 tablespoons hot and sweet chilli sauce or tomato ketchup, and 1 teaspoon soy sauce in a bowl.
Add the air-fried noodles to the vegetable mixture, mix well, and serve immediately.
