IE 11 is not supported. For an optimal experience visit our site on another browser.

CRISP PAN-FRIED NOODLE CAKE

SERVINGS
Makes 4 to 6 servings
RATE THIS RECIPE
(0)
SERVINGS
Makes 4 to 6 servings
RATE THIS RECIPE
(0)

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.