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Tagarines (Noodle Pancake)

1 Servings
1 lb dry egg noodles,broken into
- 1-in p,ieces water salt
4 T corn oil,divided
5 md (2 c) onions,sliced thin
1/2 lb beef,Ground
1 t salt
1/4 t pepper

1. In a pot, cook noodles in lightly salted water for about 5 minutes until al dente. Drain well. Set aside.
2. In a skillet, heat 2 tb oil. Add onions and stir-fry over low heat for 3 minutes until onions are just golden. Add beef, salt, and pepper and stir-fry mixture for 5 minutes longer. Turn out into a bowl and reserve.
3. To same skillet, add remaining 2 tb oil and half of cooked egg noodles. Cover noodles with reserved meat/onion mixture and then remaining half of pasta. Fry over moderate heat until bottom pasta becomes crisp and firm, about 5 minutes. Flip the pancake over on a large dinner plate and slide other side into the skillet. Brown over moderate heat for 5 minutes more.
Serve this crisp pancake warm with salads. Makes 4 servings.

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