Scallion Noodle Cake (eating-well)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| *new-acq, Mcrecipe, Pasta noodl | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Capellini OR spaghettini |
| 1/2 | c | Chopped scallion greens |
| 2 | t | Olive oil |
| 1 | t | Salt |
| Freshly ground black pepper | ||
| to taste |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 80
Total Fat: 9g
Cholesterol: 0mg
Sodium: 2325.8mg
Potassium: 11.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g