Crisp Pan-Fried Noodle Cake
- 1 pound fresh Chinese egg noodles, or 12 ounces dried pasta
- ½ cup minced scallions
- 2 tablespoons soy sauce
- 3 to 4 tablespoons peanut or vegetable oil
Instructions:
An unusual and terrific alternative to rice with stir-fries or any moist dish, and delicious by itself.
- 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.