Nicoise Noodle Cake

1. 1

   Cover the noodles with hot tap water in a large bowl and soak, flipping once, for 7 minutes; they should pull apart without breaking.

2. 2

   Drain in a strainer and shake to dry; pat with towels if needed.

3. 3

   Return to the bowl and toss with 1 tablespoon olive oil and a pinch of salt.

4. 4

   Add the chard and parsley to the bowl; toss, pulling apart the noodles.

5. 5

   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.

6. 6

   Heat the remaining 2 tablespoons oil in a 9-inch skillet with a lid over medium heat.

7. 7

   Add the noodle mixture and press down with a spatula; cover and cook until the bottom is golden brown, about 8 minutes.

8. 8

   Place a large plate over the pan; invert the cake onto the plate.

9. 9

   Slide the cake back into the pan, cover and cook until golden on the other side, 5 to 10 minutes.

10. 10

    Invert onto a plate, sprinkle with salt and cut into wedges.

11. 11

    Photograph by Yunhee Kim

* Per serving · 4 servings · Values may vary.

No additional tips available.