Chinese Bhel

Method

1. In a small bowl, whisk together the soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, and salt to make the dressing. Set aside.

2. Heat the oil in a small pan over medium heat. Add the chopped garlic and ginger and sauté for about a minute until fragrant but not browned. Pour this infused oil directly into the dressing bowl and mix well.

3. In a large mixing bowl, combine the shredded cabbage, julienned carrot, sliced capsicum, and half the spring onions.

4. Pour the dressing over the vegetables and toss well until everything is evenly coated.

5. Add the crispy fried noodles and gently toss to combine. Be quick here—you want the noodles to stay crunchy, so mix just until coated.

6. Taste and adjust seasoning—add more chili sauce for heat, ketchup for sweetness, or lemon juice for tang.

7. Transfer to serving bowls and garnish with the remaining spring onions and fresh coriander.

The key to great Chinese Bhel is assembling it just before serving—the noodles will soften if left sitting in the sauce. If using uncooked instant noodles, crush them into small pieces and let them sit in the dressing for a minute or two so they absorb the flavors while still retaining some bite. For extra crunch, top with crushed peanuts or fried garlic.