Instructions: Makes 4 wedges. VEGAN

Use this tasty noodle pancake in place of rice as a base for stir-fries.

In large saucepan, bring 3 quarts water to a boil. Place noodles in boiling water, stir and return to a boil. Cook until al dente, stirring occasionally, about 8 to 10 minutes. Drain; return to pot. Add tamari or soy sauce and toss well. Set aside.

Heat 1 1/2 teaspoons of oil in 12-inch nonstick skillet over medium heat until hot. Add noodles; pat into an even layer with a spatula. Cook until bottom of noodles are lightly browned, about 6 to 7 minutes. Invert onto plate. Add remaining 1 1/2 teaspoons oil to skillet; slide pancake back into skillet, browned side up. Continue cooking 6 to 7 minutes or until bottom is browned.

Cut into quarters.

Makes 4 wedges.

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