Ingredients
- 12 ounce dried pasta
- 1/2 cup scallions
- 2 tablespoon soy sauce
- 4 tablespoon peanut or vegetable oil
Preparation
Baking Directions:
Bring a large pot of water to a boil; cook the noodles until they are tender, but not mushy.
Drain, then toss with the scallions, soy sauce, and 1 tablespoon of the oil.
Pour 2 tablespoons of the oil into a heavy medium to large skillet, preferably nonstick; turn the heat to medium-high.
When the oil is hot, add the noodle mix, spreading it out evenly and pressing it down.
Cook for 2 minutes, then turn the heat to medium-low.
Continue to cook until the cake is holding together and is nicely browned on the bottom, about 10 minutes.
Turn carefully; the easiest way to do this is to slide the cake out onto a plate, cover it with another plate, invert the plates, and slide the cake back into the skillet, browned side up (add the remaining 1 tablespoon oil to the skillet if necessary).
Cook on the other side until brown.
Cut into eighths or quarters and serve.
