1

To begin making the Chinese Bhel, get all the vegetables ready and the chutneys and sauces ready and keep them aside when we get the noodles ready.

2

To begin making crispy noodles, we will first half cook the Hakka Noodles in boiling water with a little salt. Once the noodles are half cooked, drain the water and wash it under cold water to prevent more cooking.

3

Once the noodles have cooled down, toss the noodles in a tablespoon of oil.

4

Next step is to air fry them. Note that you have to fry the noodles in small batches at a time to get perfect crispy noodles.

5

Cut an 8 x 8 inch foil, pinch its edges to fit into the air fryer basket. Make sure there is an inch gap towards the edges so there is room for air circulation. I also pricked a few holes in the foil for air circulation.

6

Place the oiled half cooked noodles onto the foil lined basket and place it into the air fryer at 180 C for 15 to 20 minutes. You have to take the basket out every 7 minutes to toss the noodles and place it back inside for air frying.

7

After about 15 minutes, you will notice that the noodles have become crisp. Take it out and keep aside.

8

The next step is to make the Chinese Bhel (Crispy Noodle Salad).

9

Into a large bowl stir in all the vegetable and sauces and the noodles. Do s tossing motion with two spoons and stir well to combine. Check the salt and spice levels and adjust to suit your taste.

10

Serve the Chinese Bhel immediately as a tea time snack to relish as healthy for kids after school.

Above: Noodles Before Air Frying

Above: Noodles After Air Frying