Tex-Mex Noodle Cake

Tex-Mex Noodle Cake

Noodle cakes are typically Asian, but try this Tex-Mex version using angel hair pasta and you will insist it comes from the southwest!


Makes 6 servings


8 ounces uncooked angel hair pasta
1/2 cup finely chopped red bell pepper
1 egg plus 1 egg white
2 tablespoons fat-free skim milk
3 tablespoons grated Asiago or Parmesan cheese
2 teaspoons chili powder
1/2 teaspoon cumin
1/4 teaspoon black pepper
Nonstick cooking spray
Minced fresh cilantro (optional)
Plain nonfat yogurt


  1. Cook pasta according to package directions. Drain and cool slightly, but do not rinse. Place pasta in medium bowl with bell pepper.
  2. Combine egg, egg white, milk, cheese, chili powder, cumin and black pepper in small bowl; pour over pasta, tossing to coat evenly.
  3. Spray large nonstick skillet with cooking spray. Add pasta mixture, spreading evenly and pressing firmly. Cook over medium-low heat until bottom is golden brown, about 7 to 8 minutes.
  4. Slide noodle cake onto large plate, invert and return noodle cake to skillet. Cook until brown, 3 to 5 minutes.
  5. Cut into wedges; serve warm, topped with yogurt and cilantro, if desired.

Nutritional Information

Sodium 136 mg
Protein 9 g
Fiber 2 g
Carbohydrate 27 g
Cholesterol 36 mg
Saturated Fat <1 g
Total Fat 4 g
Calories from Fat 20 %
Calories 183

Dietary Exchange

Meat 1/2
Starch 2
Fat 1/2

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