You may also like
Categories:
Ramen noodles extra-virgin olive oil kosher salt Swiss chard fresh parsley eggs Parmesan cheese freshly ground pepper
Viewed: 27 - Published at: 7 years agoIngredients
- 2 3 -ounce packages ramen noodles, seasoning packets discarded
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- 1 bunch Swiss chard, leaves only, thinly sliced
- 1/2 cup fresh parsley, coarsely chopped
- 5 large eggs
- 1/4 cup coarsely grated Parmesan cheese
- Freshly ground pepper
Method
- Cover the noodles with hot tap water in a large bowl and soak, flipping once, for 7 minutes; they should pull apart without breaking.
- Drain in a strainer and shake to dry; pat with towels if needed.
- Return to the bowl and toss with 1 tablespoon olive oil and a pinch of salt.
- Add the chard and parsley to the bowl; toss, pulling apart the noodles.
- In a small bowl, beat the eggs with the parmesan cheese and salt and pepper to taste; add to the noodles and toss to coat.
- Heat the remaining 2 tablespoons oil in a 9-inch skillet with a lid over medium heat.
- Add the noodle mixture and press down with a spatula; cover and cook until the bottom is golden brown, about 8 minutes.
- Place a large plate over the pan; invert the cake onto the plate.
- Slide the cake back into the pan, cover and cook until golden on the other side, 5 to 10 minutes.
- Invert onto a plate, sprinkle with salt and cut into wedges.
- Photograph by Yunhee Kim
