Noodle Rosti Topped with Asparagus Sauce

by Tarla Dalal

Noodle Rosti Topped with Asparagus Sauce, the rosti is made of parboiled noodles cooked to a crisp with flavourful ingredients. Once a perfect golden brown, the rosti is topped with a pungent asparagus sauce.

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD

Added to 187 cookbooks This recipe has been viewed 30642 times

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.

Add your private note

Noodle Rosti Topped with Asparagus Sauce recipe - How to make Noodle Rosti Topped with Asparagus Sauce

Tags

Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 2Makes 2 rostis
Show me for rostis

Ingredients

For The Rosti
2 cups parboiled noodles
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped ginger (adrak)
2 tbsp finely chopped celery (ajmoda)
1/2 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 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.

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.

How to proceed