| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Vegetables | December 19 | 1 | Servings | |
INGREDIENTS
| 1/4 | lb | Very fine egg noodles |
| 1 | Egg, beaten lightly | |
| 3/4 | t | Caraway seeds |
| 1 | T | Vegetable oil |
| 1 1/2 | t | Unsalted butter |
INSTRUCTIONS
In a saucepan of boiling salted water boil the noodles until they are al dente and drain them well. In a bowl toss the noodles with the egg and the caraway seeds until they are coated well. In a small non-stick skillet heat the oil and the butter until the foam subsides, add 1/2 cup of the noodle mixture, and form it into a pancake 4 inches in diameter, tidying the edges with a spatula. Cook the pancake over moderately high heat for 2 minutes, or until the underside is golden, turn it, and cook it for 2 minutes more. Slide the pancake onto a plate and keep it warm. Make pancakes with the remaining noodle mixture in the same manner. Serves 2. Gourmet December 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 408
Calories From Fat: 239
Total Fat: 27.1g
Cholesterol: 234.1mg
Sodium: 77.7mg
Potassium: 135.1mg
Carbohydrates: 29.7g
Fiber: 2g
Sugar: <1g
Protein: 11.8g