Instructions: In large sauce pot over high heat, bring 3 quarts of water to a boil. Add 6 ounces dried fine egg noodles; cook in boiling water 3 minutes; drain. Rinse with cold water; drain well. In large bowl, toss noodles with 2 teaspoons vegetable oil to prevent sticking. In 12-inch skillet over medium-high heat, heat 2 tablespoons vegetable oil. Add half noodles, flattening to form cake. Cook 5 minutes or until bottom is golden brown. Loosen edges. Invert onto large round platter. Slide noodle cake back into skillet. Cook 5 minutes longer or until second side is golden brown. Invert onto large round platter. Repeat procedure with remaining noodles.

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