Recipe courtesy of Michele Urvater

Noodle Cake

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  • Total: 13 min
  • Prep: 5 min
  • Cook: 8 min
  • Yield: 2 servings
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2 tablespoons unsalted butter

1 tablespoon olive oil

1/2 cup minced whole scallion

2 cups cooked leftover egg noodles

Salt and freshly ground pepper to taste

Minced fresh parsley for garnish


  1. In an 8-inch skillet set over moderate heat, heat the butter and oil until hot. Add the scallion and cook, stirring, 2 minutes. Add the noodles, salt and pepper to taste and pat into an even layer. Let cook over moderate heat for a few minutes or until lightly golden on the bottom. Turn and cook until golden on the bottom. Transfer to a serving plate and garnish with the parsley.