| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Inactive: | 7 min |
| Cook: | 18 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Inactive: | 7 min |
| Cook: | 18 min |
| Yield: | 6 servings |
Ingredients
- 2 3-ounce packages 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, coarsely chopped
- 5 large eggs
- 1/4 cup coarsely grated Parmesan cheese
- Freshly ground pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| 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 |
| Serving Size | 1 of 6 servings |
| 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 |
Reviews
This was super bland. It has potential, though, so I will try it again with some modifications. I will try adding some shallots and fresh basil. Other things that might give it a little pizzazz are Mrs. Dash, fresh garlic, oregano, and/or onions. My daughter, who likes spicy foods, suggested some pepper flakes.
Also, the quantity “1 bunch of Swiss chard” is very vague. I must have had an exceptionally large bunch, because when I saw how fast my pile of chard was growing as I sliced, I stopped before I had used all of it, and it was still too much. I think 4 cups of sliced chard would be adequate.
I also swapped out the chard for spinach, and added shallots and garlic. As is, the recipe lacks flavor, but with more herbs, salt and a little red pepper, I think it would be pretty tasty.
I make this recipe quite a bit for my husband and I. Definitely swap out the swiss chard for baby spinach and the parsley for your favorite fresh herb (we use fresh basil). The chard and the parsley leave a weird dry feeling in your mouth. The basil will help add some flavor. Use about half the spinach recommended. I grab a couple of scoops from the salad bar at the grocery store to save money. Finally, I recommend some garlic salt instead of regular salt (or fresh minced garlic) for more flavor and MORE cheese. Hey, I’m from WI and love my cheese!
I followed this recipe exactly, and mine looks just like the picture, but the smell, taste and texture of this noodle cake was so off-putting as to be very near inedible. It smelled like plastic/rubber with tropical fish food sprinkled on it, and tasted revolting. Very bad.
My husband and I loved this dish! This is an easy weeknight meal with very few ingredients and little prep time.
This looked good and seemed simple enough and I am a pretty decent cook, but this was bad. Really really bad. my 3 yr old said “no mommy, real food please, ucky” and actually threw his whole plate away. It had zero flavor even with the cheese, salt and pepper, its just one o fthose things that is just wrong!