This cold noodle dish requires a bit of preparation if you make your own Sichuan shallot and garlic chilli oil. One batch will last about three months at room temperature, or longer in the fridge.

Along with the spicy sauce, the noodles are topped with garlic, coriander, pickles, spices, and more. You can find Yun at Chinese Food Festival in London. Produced and filmed by Claudia Romeo ...

So, 'Chinese Bhel' is a dish that merges the crispy texture and spicy flavours of Chinese-style fried noodles with the tangy, mixed nature of Indian bhel puri. This dish is also considered a great ...