You are here: Home > Course > Indian Salads > Wholesome Salads (Salads that make a meal) > Imperial Salad in Crispy Noodle Basket Imperial Salad in Crispy Noodle Basket by Tarla Dalal Exotic vegetables served in a crispy noodle basket, everything about this recipe is truly imperial. 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Close 20 Mar 2010 This recipe has been viewed 42172 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Imperial Salad in Crispy Noodle Basket recipe - How to make Imperial Salad in Crispy Noodle Basket Tags Wholesome Salads (Salads that make a meal)Quick NoodlesQuick Stir-FriesKids Noodles Preparation Time: 15 minutes Cooking Time: 40 minutes Total Time: 55 mins 4Serves 4 Show me for servings Ingredients For the crispy noodle basket4 cups half cooked noodles4 tsp cornflour salt to taste oil for deep-fryingFor the imperial salad2 tsp oil1/2 tbsp crushed garlic (lehsun)1 tsp chopped green chillies1/2 cup chopped green, redand yellow capsicum1/2 cup thinly sliced baby corn1/2 cup finely chopped carrots1/2 cup chopped black mushrooms (khumbh) , optional1/2 cup boiled sweet corn kernels (makai ke dane)1/4 cup pinenuts (chilgoza)1/2 chopped asparagus1 cup chopped spring onions1/4 cup shredded iceburg lettuce salt to taste2 tbsp soy sauce2 tsp cornflour dissolved in 2 tablespoons ofwater Method Main ProcedureFor the crispy noodle basketFor the crispy noodle basketSpread 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.For the imperial saladFor the imperial saladHeat 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. How to proceedHow to proceedPut ¼th of the shredded lettuce in each noodle basket and top with ¼th of the salad.Serve immediately.