Imperial Salad in Crispy Noodle Basket

Imperial Salad in Crispy Noodle Basket, exotic vegetables served in a crispy noodle basket, everything about this recipe is truly imperial.

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 28 cookbooks   This recipe has been viewed 33209 times

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

Add your private note

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

Preparation Time:    Cooking Time:    Total Time:     4Serves 4
Show me for servings


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
    Main Procedure

For the crispy noodle basket

    For the crispy noodle basket
  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.

For the imperial salad

    For the imperial salad
  1. Heat the oil in a wok on a high flame, add the garlic and green chillies and sauté for a minute.
  2. Add all the vegetables, except the lettuce, and stir-fry for 3-4 minutes.
  3. 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

    How to proceed
  1. Put ¼th of the shredded lettuce in each noodle basket and top with ¼th of the salad.
  2. Serve immediately.

RECIPE SOURCE : NoodlesBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Imperial Salad in Crispy Noodle Basket
 on 22 Jan 16 03:31 PM

The recipe does specify which type of noodles to use Rice or can you use Vermicelli?
| Hide Replies
Tarla Dalal    Hi Kay, Use Hakka Noodles. Do try the recipe and let us know how it turned out...Happy Cooking !!
22 Jan 16 04:05 PM