Vietnamese · Brunch
Fried Egg Noodle Cake
Leftover cooked egg noodles are pressed into a flat cake and pan-fried until the underside turns golden and crisp, then flipped to crisp the second side. Beaten egg binds the noodles together, while scallion, garlic and fish sauce season the mixture. Served hot with a side of chili-lime dipping sauce.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
440Calories
21.4gProtein
26.8gFat
28.2gCarbs
3.6gSugar
1.6gFiber
758mgSodium
413mgChol
6.2gSat Fat
280mgPotassium
80mgCalcium
3mgIron
1.2mcgVitamin B12
9mgVitamin C
low-calorie
rich-umami
thirty-min-meals
vegetarian
low-calorie
Instructions
1
Prep
Whisk the eggs in a bowl with fish sauce and black pepper, then fold in the noodles, garlic, and scallion until coated.
2
Fry
Heat the oil in an 8-inch nonstick skillet over medium heat until shimmering, then pour in the mixture and press into an even cake.
3
Crisp
Fry over medium heat for 4 to 5 minutes without moving until the underside turns deep golden brown and edges set.
4
Flip
Slide the spatula under the cake and flip in one confident motion, then fry the second side over medium heat for 3 to 4 minutes until golden.
5
Finish
Stir the lime juice, sugar, and chili together in a bowl until the sugar dissolves into a dipping sauce.
6
Plate
Slide the noodle cake onto a plate, cut into wedges, and serve immediately with the chili-lime dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g7.4 oz, about 2 large egg
- 150gabout 3/4 cup cooked egg noodles, cooked and cooled
- 2 tsp2 tsp fish sauce
- 2 clove2 clove garlic
- 22 scallion
- 2 tbsp2 tbsp vegetable oil
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp sugar
- 11 small chili
