In a pot of boiling salted water, cook noodles until al dente, about 3 minutes. Drain; transfer to a bowl. Toss with scallion greens, 1 teaspoon of the oil, salt and pepper. Brush a 12-inch nonstick skillet with 1/2 teaspoon of the oil and heat over medium heat. Add noodle mixture, pressing to form a pancake. Cook until golden brown on the bottom, about 10 minutes. Invert pancake onto a large plate and brush skillet with remaining 1/2 teaspoon oil. Slide pancake back into skillet and cook until golden brown on the other side, about 10 minutes more. The pancake can be kept warm, covered in a 200F oven for up to 1 hour. Makes one l-inch cake, for 6 servings. Nutrition Information per serving: 155 calories, 2 grams fat, 0 cholesterol, 360 milligrams sodium. 12% cff >Recipe from EatingWell magazine. >Distributed by The Riverside Press-Enterprise, Food for 18-mar-98. >Edited by Pat Hanneman (Kitpath) Notes: Serve as the base for vegetable sauces. See Asparagus Saute over Scallion Noodle Cake. Recipe by: EatingWell Magazine Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 1|
|Calories from Fat: 65 (8%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 17.4mg||1 %|
|Potassium 873.4mg||23 %|
|Total Carbohydrate 185.2g||54 %|
|Dietary Fiber 27.6g||110 %|
|Sugars, other 157.6g|
|Protein 18.3g||26 %|
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Calories per serving: 851
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