Recipe courtesy of Michele Urvater
Noodle Cake
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 316
- Total Fat
- 20
- Saturated Fat
- 9
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 62
- Sodium
- 198
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
Ingredients
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
Directions
- 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.