Instant Ramen Chinese bhel recipe takes the classic Mumbai street food and spruces it up with instant ramen, but in a crunchy form, where crispy fried noodles are tossed with veggies and special Indo-Chinese sauces. This recipe strips it down to a no-cook version, using Sunfeast Yippee! Magic Masala Noodles straight from the pack. Instead of deep-frying a separate batch of noodles, this recipe crushes the raw noodle block, which has a light, brittle crunch that works well as the crispy base of a bhel. Sunfeast Yippee! Magic Masala Noodles is a fitting pick for this recipe, and the accompanying tastemaker sachet is not required, but a dusting of it over the vegetables can deepen the flavour further. If you are working on the perfect Chinese bhel recipe with the right texture, the key is to crush the noodle block lightly rather than pulverising it into crumbs, so you get a more textured dish and don’t lose that satisfying crunch. Julienning the capsicum, onion, and carrot rather than dicing them also keeps the vegetables crisp. Because this bhel is assembled entirely raw, you need to be more careful about timing than about technique. The vegetables and sauces should be mixed first, and the crushed noodles folded in only right before serving, since the noodles will start to soften as soon as they come into contact with anything that is remotely liquid. Serve immediately with a fresh scattering of spring onion greens over the Chinese bhel. This instant ramen Chinese bhel makes for a great 5-minute snack.