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.

Notes: Serve as the base for vegetable sauces. See Asparagus Saute over Scallion Noodle Cake.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.