Scallion noodle cake (eating-well)

Yield: 1 Servings

Measure Ingredient
8 ounces Capellini OR spaghettini
½ cup Chopped scallion greens
2 teaspoons Olive oil
1 teaspoon Salt
Freshly ground black pepper; to taste

In a pot of boiling salted water, cook noodles until al dente, about 3 minutes. Drain; transfer to a bowl. Toss with scallion greens, 1 teaspoon of the oil, salt and pepper.

Brush a 12-inch nonstick skillet with ½ teaspoon of the oil and heat over medium heat. Add noodle mixture, pressing to form a pancake. Cook until golden brown on the bottom, about 10 minutes.

Invert pancake onto a large plate and brush skillet with remaining ½ teaspoon oil. Slide pancake back into skillet and cook until golden brown on the other side, about 10 minutes more. The pancake can be kept warm, covered in a 200F oven for up to 1 hour. Makes one l-inch cake, for 6 servings.

Nutrition Information per serving: 155 calories, 2 grams fat, 0 cholesterol, 360 milligrams sodium. 12% cff >Recipe from EatingWell magazine.

>Distributed by The Riverside Press-Enterprise, Food for 18-mar-98. >Edited by Pat Hanneman (Kitpath)

Notes: Serve as the base for vegetable sauces. See Asparagus Saute over Scallion Noodle Cake.

Recipe by: EatingWell Magazine

Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 18, 1998

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