4 eggs
Salt and freshly ground black pepper, to taste
1/2 cup chopped green onions
3 tablespoons canola or peanut oil, divided
2 tablespoons chopped cilantro (optional)
1/2 teaspoon grated ginger root
8 oz. thin spaghetti, cooked and drained

Beat the eggs and stir in the green onions, (cilantro if using) and ginger root.  Toss the cooked spaghetti with 2-3 teaspoons sesame oil.  Add the spaghetti, salt and pepper and mix well.  Heat 2 tablespoons of the oil in an 8-10 inch skillet over medium-high heat.  Spread the pasta mixture into the pan, press and spread the mixture so it is even in the pan with a spatula.  Cook until the bottom is golden and the cake is set, 6-10 minutes.  With oven mitts to protect your hands, place a platter over the skillet and flip the noodle cake onto the platter.  Heat the remaining 1 tablespoon of oil in the skillet and slide the cake back in to cook the second side.  Slide the noodle cake back onto the platter and serve.