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: 20 mins.
Cooking Time: 15 mins.
Makes 2 rostis. 

Ingredients

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

8 to 10 asparagus, (parboiled)
1 tbsp mint leaves (phudina), finely chopped
1 tbsp chopped coriander (dhania)
1 cup chinese white sauce
1 tsp oil
salt to taste

Method

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.

Recipe Source: Noodle Rosti with Asparagus in Mint Sauce