KIMCHI NOODLE CAKE

Kimchi Noodle Cake image

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.

Provided by David Tanis

Categories dinner, easy, lunch, quick, noodles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 pound rice noodles, fettuccine width
Salt and pepper
1 cup kimchi, any kind, squeezed dry and roughly chopped
1 tablespoon dried shrimp, chopped
1/2 cup chopped scallions or Korean chives
1/4 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

Steps:

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.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 2 grams, TransFat 0 grams