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Savory Scallion Noodle Cake

4 eggs

1/2 c. chopped scallions

 2 T. chopped cilantro

 1/2 t. grated ginger

 8 ounces spaghettini (thin spaghetti), cooked, rinsed, drained well and tossed with 2-3 t. sesame oil

 Salt and fresh pepper

 3 T. peanut oil, divided

 Sprigs of cilantro


Beat eggs; stir in green onions, cilantro, and ginger. Add spaghetti and salt and pepper to taste; mix very well with hands. Heat half the peanut oil in an 8-10 inch nonstick skillet over medium-high flame. Spread pasta mixture into pan, press it down, and even the edges with a spatula. Cook until bottom is golden and cake is 'set', 6-10 minutes. Wearing oven mitts, place a platter over skillet and flip noodle cake onto platter. Heat remaining oil in skillet, slide cake back in, and cook until second side is golden. Slide noodle cake back onto the platter and garnish with cilantro sprigs. Makes 4-6 servings.

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