Kimchi Noodle Cake

• 1/2 pound rice noodles, fettuccine width
• Salt and pepper
• 1 cup kimchi, any kind, squeezed dry and roughly chopped
• 1 tablespoon dried shrimp, chopped
• 1/2 cup chopped scallions or Korean chives
• 1/4 cup Korean red pepper paste (gochujang)
• 1 teaspoon toasted sesame oil
• 1 tablespoon toasted sesame seeds
• 2 tablespoons vegetable oil
• 3 eggs, lightly beaten
• Cilantro sprigs, for garnish

1. Put rice noodles in a bowl and cover with boiling water.
2. Let soak until softened, about 10 minutes, then rinse with cold water and drain well.
3. Transfer noodles to a mixing bowl.
4. Season lightly with salt and pepper.
5. Add kimchi, dried shrimp, scallions, gochujang, sesame oil and sesame seeds to bowl and toss well to coat.
6. Set a heavy 12-inch skillet over medium-high heat.
7. Add vegetable oil and heat until wavy.
8. Slip in noodle mixture and cover.
9. Turn heat to medium and cook for 5 minutes, until bottom is browned and crisp.
10. Season eggs with salt and pepper and pour over noodles.
11. Tilt skillet to distribute eggs evenly over bottom of pan.
12. Cover and cook until eggs are just set, 4 to 5 minutes.
13. Invert cake onto a cutting board or round platter.
14. Let cool slightly, then cut into wedges, garnish with cilantro and serve.

rice noodles, salt, shrimp, scallions, korean red pepper, sesame oil, sesame seeds, vegetable oil, eggs, cilantro

Taken from cooking.nytimes.com/recipes/1017144 (may not work)