Friday, January 10, 2014

Chinese Fare

Noodle Rosti with Asparagus in Mint Sauce

A subtly seasoned noodle pancake served with garden fresh asparagus in a mildly flavoured mint sauce.

Preparation Time: 
Cooking Time: 
Makes 2 rostis. 


For the rosti

2 cups noodles (parboiled)
1 tsp garlic, chopped
1 tsp chopped ginger (adrak)
1 tsp chopped celery
1/2 red chilli, sliced
2 tsp chopped spring onion greens
1/2 tsp sesame seeds (til), toasted
1 tbsp oil
salt to taste

For the asparagus in mint sauce


    For the rosti 

    1. Heat the oil in a wok or a frying pan, add the ginger, garlic, celery and red chilli and sauté for a few seconds.
    2. Add the noodles, spring onion greens and salt and mix all the ingredients together lightly in the pan. Remove and keep aside.
    3. With the help of 2 spoons, arrange half the noodles in a non-stick pan to form a 100 mm. (4") diameter circle.
    4. Drizzle a little oil and cook over a medium flame till the noodles are crisp.
    5. Turn the noodle rosti and cook on the other side as well till it is crisp.
    6. Slide onto a serving plate and keep aside.
    7. Repeat to make another rosti.

    For the asparagus in mint sauce

    1. Heat the oil in a pan, add the asparagus and salt and sauté for a few seconds.
    2. Add the white sauce, mint and coriander and allow it to come to a boil.
    3. Place the asparagus on one side of each rosti top with the sauce and serve immediately.

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