Imperial Salad in Crispy Noodle Basket

by Tarla Dalal

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Exotic vegetables served in a crispy noodle basket, everything about this recipe is truly imperial.

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Imperial Salad in Crispy Noodle Basket recipe - How to make Imperial Salad in Crispy Noodle Basket

Preparation Time: 15 minutes Cooking Time: 40 minutes Total Time: 55 mins 4Serves 4
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Ingredients

For the crispy noodle basket
4 cups half cooked noodles
4 tsp cornflour
salt to taste
oil for deep-frying

For the imperial salad
2 tsp oil
1/2 tbsp crushed garlic (lehsun)
1 tsp chopped green chillies
1/2 cup chopped green, redand yellow capsicum
1/2 cup thinly sliced baby corn
1/2 cup finely chopped carrots
1/2 cup chopped black mushrooms (khumbh) , optional
1/2 cup boiled sweet corn kernels (makai ke dane)
1/4 cup pinenuts (chilgoza)
1/2 chopped asparagus
1 cup chopped spring onions
1/4 cup shredded iceburg lettuce
salt to taste
2 tbsp soy sauce
2 tsp cornflour dissolved in 2 tablespoons ofwater

Method

For the crispy noodle basket

Spread the noodles on a kitchen towel and dab them lightly to absorb all the moisture.
Sprinkle cornflour and salt on the noodles and toss lightly.
Divide them into 4 equal portions and place one portion of the noodles in a strainer in a single layer to make a basket.
Heat the oil, hold the noodles in the strainer on top and pour the hot oil in the strainer, using a ladle, to fry the basket.
Keep pouring the oil on all sides until the noodles are golden brown.
Remove carefully from the strainer and place on absorbent kitchen paper.
Repeat with remaining noodles to make 3 more baskets. Keep aside.

For the imperial salad

Heat the oil in a wok on a high flame, add the garlic and green chillies and sauté for a minute.
Add all the vegetables, except the lettuce, and stir-fry for 3-4 minutes.
Lower the flame, add the salt, soya sauce, cornflour mixture and ¼ cup of water and simmer till the vegetables are cooked and all the water dries up.

How to proceed