Noodle Cake

Makes:
4 servings
Prep:
20 mins
Cook:
10 mins
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Noodle Cake

Ingredients
6
ounces steamed or fresh Chinese egg noodles or 4 ounces dried Chinese egg noodles
1
tablespoon cooking oil

Directions

  1. If necessary, cut or break noodles into 4- or 5-inch lengths. In a large saucepan cook noodles in boiling lightly salted water for 4 to 6 minutes or until tender. Drain and rinse with cold water to cool; drain well.
  2. Pour oil into a heavy nonstick or well-seasoned skillet. Heat over medium heat. Lift and tilt the skillet to coat sides with oil. With a pancake turner, pat noodles into the skillet.
  3. Cook, uncovered, over medium heat for 5 to 6 minutes or until bottom of noodle cake is lightly browned. Loosen noodle cake with a large spatula, then carefully invert the skillet and noodle cake onto a baking sheet or a large plate.
  4. Slide noodle cake back into the skillet, brown side up. Cook, uncovered, for 5 to 6 minutes more or until bottom is lightly browned. Remove from heat. Loosen from pan and transfer to a serving platter. Makes 4 servings.

From the Test Kitchen

Individual Noodle Cakes:

Prepare as directed above, except omit the cooking oil. To make 8 noodle cakes, place a generous 1/4 cup of cooked noodles onto a greased baking sheet for each noodle cake. Shape noodles into patties about 4 inches in diameter. Bake in a 400 degree F oven for 15 to 20 minutes or until tops are crisp and lightly browned. Makes 4 servings.

Oven Noodle Cake:

Prepare as directed above, except omit the cooking oil. Spread cooked noodles in a greased 9x1-1/2-inch round baking pan. Bake in a 400 degree F oven for 20 to 25 minutes or until top is crisp and lightly browned. Transfer to a serving platter. Makes 4 servings.

Nutrition Facts

(Noodle Cake)
    Per serving:
  • 87 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 13 mg chol.,
  • 3 mg sodium,
  • 11 g carb.,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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