The prep work can be a bit time-consuming, but if you have the veggies already finely chopped (or know someone who can do it quickly) this actually comes together very quickly and easily, and you will definitely have leftovers. The mayo and bonito are optional, but do add something. Even with the bacon, it's a bit light on protein; we served it with Spamcakes.

The original recipe was "per 80g of spaghetti". I used a 375g package of spaghetti and just scaled everything up by a factor of 5, which is close enough.

Stir-Fried Noodles

Aaron & Claire

Ingredients

• 375g dry spaghetti
  
• 75mL sugar
• 75mL soy sauce
• 75mL mirin
  
• 75mL oil or bacon grease
  
• 5 green onions, chopped
• 150g bacon, tofu-bacon, or similar meat of choice
• 350g cabbage, shredded
  
• 350g carrot, julienned
• mayo and bonito flakes for serving
  

Directions

1. Cook the pasta al dente. Drain and set aside.
2. Whisk together the sugar, soy sauce, and mirin.
3. Heat the oil in a dutch oven or wok over medium-high heat.
4. Add the green onions and bacon and stir-fry for 2-3 minutes.
5. Add the cabbage and carrot and cook until they deflate and soften, ~5 minutes.
6. Add the noodles and sauce, stir together until heated through and well mixed, and remove from heat.
7. Serve with mayo and bonito flakes.