CHINESE BHEL
Delicious chocolate cupcakes topped with chocolate icing and candies.

Cooking Time: 5-10 minutes
Servings: 4
Preparation Time: 5-10 minutes
Category: Veg

Ingredients
• Eggless Noodles 200 grams • Salt to taste • Oil to deep fry • Spring onions,sliced 2-3 • Bean sprouts 1/2 cup • Roasted peanuts,crushed 1/4 cup • Sichuan sauce 1 tablespoon • Tomato ketchup 1 tablespoon • Spring onion greens, sliced for garnish

Related book :
Chaat

Method
Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done. Drain, refresh in cold water, drain again and spread on a large plate to cool. Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour. Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside. In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well. Add Sichuan sauce and tomato ketchup and toss the mixture again. Adjust seasoning. Transfer this mixture into individual plates and serve garnished with spring onion greens. Serve hot.

To keep green leafy vegetables fresh for over a week, chop off the leafy portions, discard the stalk and store leaves in zip lock bags in the fridge. Ensure that the leaves are not wet.

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