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Noodle Rosti Topped with Asparagus Sauce

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Tarla Dalal

30 June, 2014

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Table of Content

About Noodle Rosti Topped With Asparagus Sauce

Ingredients

Methods

Nutrient values

Noodle Rosti topped with Asparagus Sauce means innovation all the way! Rosti is traditionally a Swiss breakfast prepared with grated potatoes. Here, the rosti is made of parboiled noodles cooked to a crisp with ginger, garlic, celery, spring onions, sesame seeds and other flavourful ingredients. Once a perfect golden brown, the rosti is topped with a pungent asparagus sauce prepared with a base of Chinese white sauce perked up with mint and coriander.

Ingredients

For The Rosti

2 cups parboiled hakka noodles

2 tsp finely chopped garlic (lehsun)

2 tsp finely chopped ginger (adrak)

2 tbsp finely chopped celery (ajmoda) (ajmoda)

45659 fresh red chilli , sliced

3 tbsp finely chopped spring onions whites and greens

1/2 tsp sesame seeds (til) , toasted

1 tbsp oil

salt to taste

oil for cooking

For The Asparagus Sauce

1/2 cup roughly chopped asparagus , parboiled

2 tbsp finely chopped mint leaves (phudina)

1 tbsp chopped coriander (dhania)

1 cup chinese white sauce

2 tsp oil

salt to taste

Method

For the asparagus sauce

Heat the oil in a non-stick pan, add the asparagus and salt and sauté on a medium flame for 1 to 2 minutes.
Add the chinese white sauce, mint and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the rosti

Heat the oil in a non-stick pan, add the ginger, garlic, celery and red chilli and sauté on a medium flame for a few seconds.
Add the spring onion greens, sesame seeds and salt, mix well and cook on a medium flame for 1 minute. Remove in a deep bowl, add the noodles and mix gently.
Heat a 100 mm. (4") diameter non-stick pan, add half the portion of the noodle mixture and spread it evenly.
Cook on a medium flame, using little oil till both sides turn golden brown in colour.
Repeat steps 3 and 4 to make 1 more rosti. Keep aside.

How to proceed