Savory Green Onion Noodle Cake

Pull out your Easy Summer Weeknight Rotation Meal List and add this recipe because it is beyond fabulous for so many reasons! First, allows you to use up cilantro and green onions from the CSA Box. Second, it's ready within 30 minutes. Third, leftovers straight from the fridge are your best friend.

After myself and the boys had a night at the baseball field (read: a late night, mamma's hungry) I whipped this up. I reserved some of the plain noodles for the kids and everyone wins, but I win more because my meal was way yummier than buttered noodles. 

Tell me… What recipes are in your Easy Summer Weeknight Rotation Meal List?

Printable Recipe Here

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Savory Green Onion Noodle Cake

Recipe adapted from:

4 eggs
3 large green onions, chopped to make about 1 cup
2 teaspoons fresh ginger, finely minced
3/4 cup cilantro leaves, chopped to make about 1/4 cup
2 tablespoons sesame oil
Kosher salt and freshly ground black pepper
2 cups cooked angel hair pasta
4 tablespoons neutral oil, like grape seed, divided

Beat eggs in a shallow dish until frothy. Add in green onion, ginger, cilantro and sesame oil. Season with salt and pepper, stir well. Toss in cooked pasta, combine well.

Meanwhile, preheat a large non-stick skillet over moderate heat. When ingredients are mixed up and standing by, pour in half the grape seed oil and heat for a moment. Quickly pour in pasta mixture and spread out to edges of the pan. Cook over moderate heat until golden brown on the bottom (peeking with a spatula is easy), 6-8 minutes.

Invert the cake unto a large platter or cutting board, return skillet to heat, add in remaining oil and slide cake back into skillet. Cook an additional 5-6 minutes, until browned. Slice into pie shapes and serve. Tastes great at room temperature and leftovers straight from the fridge are excellent, too.

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