Photo: Nicoise Noodle Cake Recipe
Ingredients
- 2 3-ounce packages ramen noodles, seasoning packets discarded
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- 1 bunch Swiss chard, leaves only, thinly sliced
- 1/2 cup fresh parsley, coarsely chopped
- 5 large eggs
- 1/4 cup coarsely grated Parmesan cheese
- Freshly ground pepper
Directions
Cover the noodles with hot tap water in a large bowl and soak, flipping once, for 7 minutes; they should pull apart without breaking. Drain in a strainer and shake to dry; pat with towels if needed. Return to the bowl and toss with 1 tablespoon olive oil and a pinch of salt.
Add the chard and parsley to the bowl; toss, pulling apart the noodles. In a small bowl, beat the eggs with the parmesan cheese and salt and pepper to taste; add to the noodles and toss to coat.
Heat the remaining 2 tablespoons oil in a 9-inch skillet with a lid over medium heat. Add the noodle mixture and press down with a spatula; cover and cook until the bottom is golden brown, about 8 minutes. Place a large plate over the pan; invert the cake onto the plate. Slide the cake back into the pan, cover and cook until golden on the other side, 5 to 10 minutes. Invert onto a plate, sprinkle with salt and cut into wedges.
Photograph by Yunhee Kim
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By LookWho'sCookin!
TX
on February 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I also swapped out the chard for spinach, and added shallots and garlic. As is, the recipe lacks flavor, but with more herbs, salt and a little red pepper, I think it would be pretty tasty.
By everydaygoddess
Marshfield, WI
on February 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I make this recipe quite a bit for my husband and I. Definitely swap out the swiss chard for baby spinach and the parsley for your favorite fresh herb (we use fresh basil. The chard and the parsley leave a weird dry feeling in your mouth. The basil will help add some flavor. Use about half the spinach recommended. I grab a couple of scoops from the salad bar at the grocery store to save money. Finally, I recommend some garlic salt instead of regular salt (or fresh minced garlic for more flavor and MORE cheese. Hey, I'm from WI and love my cheese!
By Everlovely
Colorado
on January 16, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I followed this recipe exactly, and mine looks just like the picture, but the smell, taste and texture of this noodle cake was so off-putting as to be very near inedible. It smelled like plastic/rubber with tropical fish food sprinkled on it, and tasted revolting. Very bad.
Read all 5 reviews