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Noodle Rosti with Asparagus in Mint Sauce

Noodle Rosti with Asparagus in Mint Sauce
Recipe type: easy recipes spl
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
A subtly seasoned noodle pancake served with garden fresh asparagus in a mildly flavoured mint sauce.
  • For the rosti
  • 2 cups noodles (parboiled)
  • 1 tsp garlic, chopped
  • 1 tsp chopped ginger (adrak)
  • 1 tsp chopped celery
  • ½ red chilli, sliced
  • 2 tsp chopped spring onion greens
  • ½ 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
  1. For the rosti
  2. Heat the oil in a wok or a frying pan, add the ginger, garlic, celery and red chilli and sauté for a few seconds.
  3. Add the noodles, spring onion greens and salt and mix all the ingredients together lightly in the pan. Remove and keep aside.
  4. With the help of 2 spoons, arrange half the noodles in a non-stick pan to form a 100 mm. (4") diameter circle.
  5. Drizzle a little oil and cook over a medium flame till the noodles are crisp.
  6. Turn the noodle rosti and cook on the other side as well till it is crisp.
  7. Slide onto a serving plate and keep aside.
  8. Repeat to make another rosti.
  9. For the asparagus in mint sauce:
  10. Heat the oil in a pan, add the asparagus and salt and sauté for a few seconds.
  11. Add the white sauce, mint and coriander and allow it to come to a boil.
  12. Place the asparagus on one side of each rosti top with the sauce and serve immediately.
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