Recipe: Pan-Fried Noodle Cake

PAN-FRIED NOODLE CAKE

3/4 pound uncooked fresh egg noodles (lo mein noodles)
1/4 cup minced fresh chives
2 tablespoons chili-garlic paste (optional, or start with a small amount and add to taste)
3 tablespoons canola, grapeseed, or other neutral-flavored oil, divided use
Salt
Toasted sesame seeds (optional, for garnish)

Set a large pot of salted water to boil. Add the noodles and cook for 2 or 3 minutes. Do not let them get too soft, because they will cook further; they should just lose their raw flavor. Drain, rinse in cold water, then drain well.

Toss the noodles with the chives, chile paste, 1 tablespoon oil, and salt; taste and adjust seasoning as necessary.

Film the bottom of a heavy 10-inch skillet, preferably nonstick, with most of the remaining 2 tablespoons oil and turn the heat to medium-high. When the oil shimmers, add the noodle mix. Spread it out evenly and press it down a little with your hands or the back of a spatula.

Cook for about 2 minutes, then reduce the heat a bit and continue to cook until the cake is holding together and is nicely browned on the bottom. Flip the noodle cake (flip out onto a plate and slide back into pan if necessary), adding a little more oil if needed. Cook on the other side until brown.

Serve hot or at room temperature. Sprinkle with toasted sesame seeds if desired.

Makes 4 servings
Adapted from source: Jean-Georges, Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten