From A-Z Cookbook
- 4 eggs
- 1/2 C. chopped green onions
- 2 T. chopped cilantro
- 1/2 t. grated ginger
- 8 ounces spaghettini (thin spaghetti), cooked, rinsed, drained well and tossed with 2-3 teaspoons sesame oil
- salt and pepper
- 3 T. peanut oil, divided
- cilantro sprigs
Beat eggs; stir in green onions, cilantro, and ginger. Add spaghetti and salt and pepper to taste; mix very well with your hands.
Heat half the peanut oil in an 8-10 inch nonstick skillet over medium high flame. Spread pasta mixture into pan, press it down, and even the edges with a spatula. Cook until bottom is golden and cake is “set,” 6-10 minutes.
Wearing oven mitts, place a platter over the skillet and flip noodle cake onto platter. Heat remaining oil in skillet, slide cake back in, and cook until second side is golden.
Slide noodle cake back onto platter and garnish with cilantro sprigs.