Blogging Marathon #65 Week 4 Day 3
Theme: One Sauce, Two dishes
Dish: Chinese Bhel
Today is the last day of the Blogging Marathon for this theme, this week and this month! With this recipe, the month of June comes to an end and we shall start a new BM next month. The themes Valli has chosen for the next month are super exciting. Don't forget to come back to read them!
For today, the dish is a super addictive snack from the streets of Mumbai! If you have seen those bicycles selling Chinese Bhel or enjoyed the dish at various restaurants around the city, you will understand my excitement! I LOVE chinese bhel but the amount of preparation that goes in before making the bhel kept me away from making it. However, I went to Walmart the other day and a pile of fried chow mein caught my eye in the Asian rack. I was so tempted to make the bhel that I bought three HUGE packets of the noodles. We ate Chinese Bhel about 6 times and I still had noodles to finish!
However, if you do not get fried noodles, you can make them at home. Simply buy a packet of thin noodles, cook the noodles as per the package instructions and dry them on a towel. Then fry them in hot oil and keep them ready to make the bhel. Once that bit is done, the rest of the process takes just five minutes. Mix the sauces, slice the vegetables and mix it all together. Enjoy the bowl full of spicy, sweet and tangy bhel.
Fried Chow Mein 2 cups
Onion 1/2 medium thinly sliced
Colored Peppers 1/2 medium thinly sliced
Cabbage 1 cup shredded
Carrot 1 medium julienned
Spring Onion a handful
Schezwan Sauce 1/4 cup
Vinegar 1 tsp
Tomato Ketchup 1/4 cup
Soy Sauce 1 tsp
Salt if required
In a small bowl, add all the sauces and mix. To make the Schezwan sauce, use the recipe here. This mixture can be prepared and stored till is time to serve. Chop the vegetables and set aside.
When ready to eat, take the fried chow mein in a mixing bowl. Add the shredded vegetables except spring onion and cilantro. Also add the sauce mixture. Season with salt if required. Mix everything well and serve garnished with cilantro and spring onions.