Description
I know what you’re thinking, why does this look like a noodle dish or Hakka noodles, well its because I used my favorite brand of noodles for this dish and the tiny curls of the noodles have made a huge difference overall in how crispy the noodles stayed not to mention the sauces had something to grip on to, haha.
Ingredients
Scale
- 2 cups fried noodles
- 1 cup Coleslaw mix cabbage & carrots
- 1 small red onion sliced
- 1 small tomato chopped
- ½ bell pepper sliced
- ¼ cup scallions
Sauce
- 3 tbsp red chili sauce
- 1 tbsp soy sauce
- ½ tsp vinegar
- 1 tsp sugar
- 1 tsp toasted sesame seed oil
- ¼ tsp black pepper
Instructions
-
Boil and drain the noodles. Once they are drained, place on paper towel, pat dry and drizzle with some oil. Fry the noodles until crispy and set aside.
-
In a large bowl, mix the soy sauce, red chili sauce, vinegar, sugar, toasted sesame oil and black pepper. mix everything together and add all the veggies. Next add the fried noodles and gently toss everything together making sure its all coated well. Garnish with addtional scallions or cilantro and enjoy!
Notes
- I like to use oceans halo ramen noodles for this recipe because they are thinner, lighter and much healthier.
- You can fry the noodles day before and store in a air tight container.
- If you have cabbage on hand, you can use that I prefer to buy the coleslaw mix because its thinly sliced and easier to use because it comes with grated carrots.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Cuisine: Chinese, Indian, indo-chinese
Keywords: chinese bhel
