11 ounces (dry weight; half of a 22-ounce package) angel hair pasta
About 1/4 cup sesame oil
About 1/4 cup clarified butter
2 to 3 tablespoons toasted sesame seeds
Soy sauce, as needed
Cook the pasta in 2 quarts of boiling, salted water until tender but firm (4 to 5 minutes). Drain pasta then rinse well with cold water until cool. You'll have about 6 cups cooked pasta. Keep pasta in colander and air dry until all water has drained and noodles feel slightly sticky (about 10 minutes). Divide pasta into 6 mounds on a cookie sheet, pressing slightly flat; set aside. This step can be done several hours ahead of time; cover pasta with plastic.
Heat 2 tablespoons of the sesame oil and 2 tablespoons of the clarified butter in a nonstick skillet over medium-high heat until very hot. Place 2 pasta mounds into hot pan and cook until golden on bottoms. Turn noodles pancake-style and sprinkle with some of the toasted sesame seeds and a small amount of soy sauce. Cook until second side is golden and crisp; remove pancakes from pan. Continue to cook remaining batches of noodles, adding clarified butter and sesame oil as needed. As noodle pancakes are done, keep warm on a cookie sheet in 250-degree oven.
Makes 6 pancakes.