Imperial Salad In Crispy Noodle Basket Recipe

Ingredients

• 4 cups half cooked hakka noodles
• 4 tsp cornflour
• salt (namak) to taste
• oil for deep-frying
• 2 tsp oil
• 1/2 tbsp crushed garlic (lehsun)
• 1 tsp chopped green chillies
• 1/2 cup chopped capsicum,
• 1/2 cup sliced baby corn
• 1/2 cup chopped carrot
• 1/2 cup chopped mushrooms (khumbh), optional
• 1/2 cup boiled sweet corn kernels (makai ke dane)
• 1/4 cup pine nuts (chilgoza)
• 45659 chopped asparagus
• 1 cup chopped spring onions
• 1/4 cup shredded lettuce
• salt (namak) to taste
• 2 tbsp soy sauce
• 2 tsp cornflour dissolved in 2 tablespoons of

Steps

1. Spread the noodles on a kitchen towel and dab them lightly to absorb all the moisture.
2. Sprinkle cornflour and salt on the noodles and toss lightly.
3. Divide them into 4 equal portions and place one portion of the noodles in a strainer in a single layer to make a basket.
4. 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.
5. Keep pouring the oil on all sides until the noodles are golden brown.
6. Remove carefully from the strainer and place on absorbent kitchen paper.
7. Repeat with remaining noodles to make 3 more baskets. Keep aside.
8. Heat the oil in a wok on a high flame, add the garlic and green chillies and sauté for a minute.
9. Add all the vegetables, except the lettuce, and stir-fry for 3-4 minutes.
10. 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.
11. Put ¼th of the shredded lettuce in each noodle basket and top with ¼th of the salad.
12. Serve immediately.