1

To begin making the Cheesy Chinese Bhel Recipe, we will first make the crispy noodles.

2

Into hot boiling water, add the hakka noodles and salt to taste. Boil the noodles until the noodles soften but is not fully cooked. 

3

Once the noodles are half cooked, drain the water and wash it under cold water to prevent more cooking.

4

Now we will deep fry the noodles. 

5

Into preheated oil, add the half cooked noodles and deep fry until golden brown and crisp. Keep aside. 

6

To make the Cheesy Pudina Chutney, into a blender add the pudina, garlic, green chillies, ginger, roasted peanuts, sugar, salt to taste, Britannia Roasted Garlic Cheese Spreadz and water. Blend them all to make a smooth chutney. Keep aside.

To Make the Roasted Vegetables

1

Into a preheated kadai add oil, garlic, ginger, onions and saute for a few seconds. 

2

Add the capsicum, carrot, beans and cabbage, sprinkle some salt. Stir fry on high heat for 2 to 3 minutes until the veggies are power cooked.

3

They should have a crunch and yet feel cooked. Finally stir in the soy sauce & the chilli sauce and stir. Turn off the heat. Keep aside. 

4

The final step is to toss to make the chinese bhel.

5

Into a large mixing bowl, add the noodles, the veggies, the cheesy pudina sauce and the sweet and spicy sauce. Toss together until combined. 

6

Add the grated Britannia cheese and some fresh spring onions and give it a mix. 

7

Transfer the Cheesy Chinese bhel to small serving bowl and serve immediately.  

8

Serve Cheesy Chinese Bhel Recipe with a thirst quencher like Kiwi Raw Mango Mint Masala Sherbet in the evenings.