Noodle cake with scallions

Instead of the usual rice that I normally make with stir-fries I loved the idea of this Noodle cake. I actually saw something like this on a cooking show years ago, and always wanted to try it. It was perfect with the peanut-chicken stir-fry. It is a lot easier than I thought too. And even though I am not a fan of using a non-stick pan, this is one instance where one is very useful since the noodle cake has to be turned and browned on both sides. I made 2 of these to feed the six of us.

Noodle cake with scallions

1/2 tablespoon salt

1 (9 ounce) package fresh Chinese noodles

1 tablespoon vegetable oil

2 scallions, sliced thin

Bring 3 quarts water to a boil in a large pot

Add salt and noodles and cook until just tender, about 3 minutes

Drain and toss with scallions

Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat.

Add noodles to skillet and press with spatula into an even layer. Cook until crisp, 3-5 minutes.

Place back of a baking sheet over the skillet and invert noodle cake onto sheet. Add a little more oil to skillet and slide noodle cake back in. Cook until browned, about 2-3 minutes. Place noodle cake on a serving platter. Tent with foil until ready to serve.

Recipe from  America's Test Kitchen, 30-minute Suppers, Spring 2011