Nicoise Noodle Cake
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 286
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 159
- Sodium
- 834
- Total: 40 min
- Prep: 15 min
- Inactive: 7 min
- Cook: 18 min
Ingredients
2 3-ounce packages instant 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.