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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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

87 calories; 4 g total fat; 1 g saturated fat; 13 mg cholesterol; 3 mg sodium. 12 mg potassium; 11 g carbohydrates; 2 g protein;

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