This savory pan-fried noodle cake made with rice noodles (or leftover cooked spaghetti) packs a lot of flavor with just a few ingredients, ideal for a quick breakfast or lunch. The mixture can be assembled well in advance. It’s more steamed than fried, but a crisp bottom is revealed when the cake is flipped. Look for the red pepper paste (gochujang) at Korean markets.
Ingredients
- ½ pound rice noodles, fettuccine width
- Salt and pepper
- 1 cup kimchi, any kind, squeezed dry and roughly chopped
- 1 tablespoon dried shrimp, chopped
- ½ cup chopped scallions or Korean chives
- ¼ cup Korean red pepper paste (gochujang)
- 1 teaspoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 2 tablespoons vegetable oil
- 3 eggs, lightly beaten
- Cilantro sprigs, for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
398 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 11 grams protein; 139 milligrams cholesterol; 904 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Put rice noodles in a bowl and cover with boiling water. Let soak until softened, about 10 minutes, then rinse with cold water and drain well. Transfer noodles to a mixing bowl. Season lightly with salt and pepper.
- Add kimchi, dried shrimp, scallions, gochujang, sesame oil and sesame seeds to bowl and toss well to coat.
- Set a heavy 12-inch skillet over medium-high heat. Add vegetable oil and heat until wavy. Slip in noodle mixture and cover. Turn heat to medium and cook for 5 minutes, until bottom is browned and crisp.
- Season eggs with salt and pepper and pour over noodles. Tilt skillet to distribute eggs evenly over bottom of pan. Cover and cook until eggs are just set, 4 to 5 minutes. Invert cake onto a cutting board or round platter. Let cool slightly, then cut into wedges, garnish with cilantro and serve.
30 minutes
Dining and Cooking