Add the nuts and saute until lightly browned and fragrant, about 4 minutes
Stir in the raisins and saute about 1 minute longer
Using a slotted utensil, transfer the nuts and raisins to a small bowl and set aside
Add the oriental noodles to the hot butter and cook, turning continuously, until golden, about 1 minute
Stir in the coconut milk, sugar, and cardamom and bring to a boil
Reduce the heat to low and simmer until the noodles are al dente
Stir in the rose water, nuts and raisins
Continue to simmer until the noodles are a little more tender, about 3 minutes
Serve warm in shallow bowls and garnish with mint sprigs
NOTE: Unsweetened canned coconut milk is available in Asian markets and the ethnic sections of some supermarkets; the best is imported from Thailand
Be sure not to use the very sweet
canned cream of coconut sold for tropical drinks
To make your own coconut milk, cover 4 cups shredded fresh coconut or dried unsweetened grated coconut (available in natural foods stores) with 6 cups boiling water or warmed milk and let stand for 30 minutes
Strain the liquid through cheesecloth, squeezing the cloth to extract all the liquid.
