Don't know about you but I always have Angel Hair Pasta, Bacon, and Cabbage in the house...but let me go back to 40 years ago when I was first married and took a course in Japanese Home Cooking from a former service wife whose husband had been stationed in Japan.

My favorite dish of hers was fried spaghetti, bacon and cabbage. It has evolved into a "Whatever I want to add to the basic ingredients recipe".

For today's lunch I shredded some cabbage, carrots, sliced some sweet onions, and rehydrated some dried shitaki slices (from the Asian market) and set them aside. Put a pot of water on the stove to boil for the Angel Hair (takes 4 minutes to cook the pasta from boiling) I used two plus ounces of pasta per serving and a half head of cabbage for two people.

Next diced 4 slices of bacon and fried it in a heavy skillet. When it was nearly crisp I added the onions and stir-fried them for a minute, next adding the cabbage, carrots and shitaki slices (which had been soaked about 10 minutes although the instructions said 30 minutes - they were soft enough) and stir fried them till the cabbage softened. Added a couple of minced garlic cloves and stir fried a bit more.

Turned off the heat while the pasta finished cooking. Drained the pasta and added it to the vegetables and bacon. Tossed it to coat well with the bacon fat - if it seems a bit dry add a small amount of canola or olive oil. Next lower salt soy sauce was added to taste. (Add a little bit at a time so it doesn't get too saltyI

When it was thoroughly mixed, I placed it in bowls and topped with ground sesame seeds. (I'm a gadget freak and have a battery operated Zojirushi sesame seed grinder.)

Makes two very generous servings.