1/2 lb Thin fresh or dried Chinese
-egg noodles
2 ts Dark sesame oil
1 1/2 tb Sesame or peanut oil for
-frying
MAKES ONE 8-TO 10-INCH CAKE
Gently pull the fresh noodles apart with your fingers into a large,
loose heap. Boil them in a large pot of salted water until pleasantly
firm, 2 to 3 minutes. Drain and rinse under water. Shake well, then
toss with the dark sesame oil.
Lightly film an 8- or 10-inch nonstick skillet with half the lighter
oil. When it’s hot, add noodles, then, with a spatula, neaten the
sides and press down lightly on the noodles. Fry over medium heat
until they’re browned on the bottom, about 5 minutes. Place a plate
on top, grasp the skillet, and invert the cake. Return the empty pan
to the heat, add the rest of the oil, and slide the cake back in to
cook the second side. Serve on a large round platter, topped with or
accompanied by a stir-fry.
These fat cushiony cakes make an appealing accompaniment to stir-fried
vegetables and a nice change from rice. The finished cakes can he
held in a low oven if there’s a gap in your timing. Chinese egg
noodles are usually found in the Asian vegetable section of the
supermarket, but spaghettini can be used in their place.
Per serving: 80 Calories (kcal); 9g Total Fat; (100% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Yields
1 servings