You want to use the thinnest noodles you can, though I’ve made this with spaghetti and it’s been fine. Just undercook the noodles, take a minute or so off the package instructions. A well-seasoned pan is a must here, or non-stick, though one doesn’t get much browning from non-stick.
The scallions are the star here, but you could add some herbs too if you wish.
Serve with tomato sauce (read ketchup), salsas, or other condiments–peanut butter or tahini is a good riff on sesame noodles.
8 oz thin thin pasta–angel hair, spaghettini…
1 c chopped scallion greens
2 – 3 T vegetable oil, divided
salt and black pepper, to taste
red pepper flakes, to taste, optional
1. Cook noodles as per head note. Drain. Transfer to a bowl and toss with scallion greens, 1 T of the oil, salt, pepper, and red pepper flakes, if using.
2. Heat a tablespoon of oil in a 10- or 12-inch skillet over medium heat. Add noodle mixture, pressing down to form a cake. Cook for about 10 minutes, until the bottom has formed a golden brown crust.
3. Take a large plate and lay it over the skillet. The plate must be a little larger than the diameter of the skillet. Remove the skillet from the element and invert the noodle cake onto the plate. Add the remaining tablespoon of oil to the skillet and put back on the element to heat up. You may not need all the oil. Slide the noodle cake back into the skillet, pressing down again. Cook for another 10 minutes, until golden brown on the bottom.
4. Remove from heat and transfer to a serving plate. Let rest for a bit before serving. If you need to, you can keep the noodle cake warm in a 200°F oven for up to an hour.