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 1/2 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 1/2 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@wizard.ucr.edu> on Mar 18, 1998
