Serves
1
Prep Time
5 minutes
Cook Time
5 minutes
100 g Noodles, boiled
4 Tbsp. Hot Garlic Dip
1 bunch Spring Onion
2 Tbsp. Sesame Oil
For garnish:
- Sesame Seeds
- Spring Onion Greens
- Add spring onion whites in a bowl and pour hot sesame oil over it.
- Add Pepperwicks Hot Garlic Dip and give it a good mix.
- Lastly, toss in your boiled noodles and garnish with some sesame seeds and spring onion greens.
- Serve hot.
- You can use any noodles of your choice: hakka noodles, maggi, whole wheat or any other noodles made from alternative flours.
- To check if the oil is hot enough, drop a few strands of noodles and see if they rise and start sizzling. If they settle down at the bottom, let the oil heat up a little more until it is at the right temperature. This is important to prevent having oily and soggy noodles.
- You can fry the noodles in advance and store in an airtight container once cooled.
- We add a dash of water to prevent the sauces from burning on a high flame.
- You can also make these with leftover crispy noodles from your favourite Chinese restaurant.
- If you do not have spring onions, use regular onions to replace the spring onion whites and fresh coriander to replace the spring onion greens.
- Adjust the sweetness or spiciness of the bhel as per taste by increasing the amount of ketchup or hot garlic dip going into making the sauce.
