Directions

• Finely cut cabbage, carrots, green pepper, red pepper, tomatoes and onions into thin, long matchsticks or julienne cut.
• Take a large bowl and mix all the vegetables together and keep aside.
• Boil water in a pan and add the noodles and only half cook the noodles.
• Turn off the flame and after a min or so, drain the water and rinse the noodles with cold water to arrest the cooking.
• Leave the noodles on a paper towel to dry a little and then place them in an air fryer.
• Spray the noodles with a spray of oil and air fry them at 360 F for 6-8 mins.
• Check after 3 mins and toss them around to prevent them from burning.
• Once they are crisp, keep them on a separate plate.
• Now let us assemble the Chinese Bhel.
• Add the green chutney, date chutney and the schezwan sauce to the vegetables and mix.
• Serve the vegetables in a bowl with a topping of the crispy noodles.
• Add a few chopped scallions as a topping.
• Adjust the amount of sauce depending on spice level and taste.
• Can be enjoyed as a snack or as a salad.