Imperial Salad in Crispy Noodle Basket
by Tarla Dalal
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Added to 12 cookbooks
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Exotic vegetables served in a crispy noodle basket, everything about this recipe is truly imperial.
- 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.
- 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.
- Put ¼th of the shredded lettuce in each noodle basket and top with ¼th of the salad.
- Serve immediately.
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