Pot-Browned Noodle Pillow

Every restaurant has at least one dish that customers adore and the chef (who used to adore it) now hates. Familiarity breeds both addiction and contempt in the case of this favorite, such that when the chef even flirts with the idea of taking it off the menu, the customers don’t complain, they cry!

This is our love/hate child, a thick disk of subtly seasoned, thin egg noodles that is pressed into a hot skillet and browned on both sides. Called “two yellow faces” in Chinese, we turn