Make oriental noodles and set aside

In a saucepan, melt the butter over medium heat

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.