Recipe: Ramen Noodle Cake with Swiss Chard and Parmesan
Level: Easy
Yield: 6 servings
Total Time: 40 min (Prep 15 min, Inactive 7 min, Cook 18 min)
Nutritional Facts (per serving): Calories 286; Total Fat 18 g; Saturated Fat 6 g; Carbohydrates 21 g; Dietary Fiber 2 g; Sugar 2 g; Protein 12 g; Cholesterol 159 mg; Sodium 834 mg.
Ingredients
- 2 packs (3 ounces each) instant 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, roughly chopped
- 5 large eggs
- 1/4 cup coarsely grated Parmesan cheese
- Freshly ground black pepper
Instructions
- Place the noodles in a large bowl and cover with hot tap water; stir once during the 7-minute soak so the strands separate without falling apart. Drain well in a colander and shake off excess water; pat dry with towels if needed. Return noodles to the bowl and toss with 1 tablespoon olive oil and a pinch of salt.
- Add the sliced Swiss chard and chopped parsley to the noodles and mix gently while pulling the noodles apart. In a small bowl, beat the eggs with the Parmesan, salt, and freshly ground black pepper to taste. Pour the egg mixture over the noodles and toss until evenly coated.
- Heat the remaining 2 tablespoons olive oil in a 9-inch skillet with a lid over medium heat. Spread the noodle mixture evenly in the pan and press down with a spatula. Cover and cook until the bottom is golden brown, about 8 minutes. Place a large plate over the skillet and invert the cake onto the plate, then slide it back into the pan. Cover and cook the other side for 510 minutes until golden. Transfer to a plate, season with salt, and slice into wedges to serve.
Photograph by Yunhee Kim
Courtesy of Recipe Iseasy Magazine
