And finally, one of my own inventions, though probly someone else has
done something similar.

Cut some lean bacon into 1/2 inch squares and cook till done, remove
from pan, pour off all but 1 or 2 tbs. of bacon fat and then sauté
shredded cabbage & left over pasta in the bacon fat till it is nicely
done and soft & the pasta lightly brownedf, season with soy sauce. If
you want to get extra good and a bit fancier, mix equal parts of soy
sauce, sake, and sesame oil to dress the pasta & cabbage with.

I can eat this cold with as much enjoyment as hot. And its a great base
for using up any leftover veggies, peas, carrots, cauliflower, broccoli
etc. etc.
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JL