From A-Z Cookbook.
Ingredients:
- 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
Steps:
- 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.
