Naporitan

Variation on the noodle, as Japanese sources prescribe: cook the spaghetti till done, coat it with oil, refrigerate overnight, then re-blanch to order the next day to soften it toward a non-durum noodle texture.

Swirl about two tablespoons of oil into a wok, add the sliced onion and fry over a medium flame about one minute until it begins to soften.

Add the sliced hot dog and cook about one minute more until the hot dog curls and the onion is cooked through.

Scooch the solids up the side of the wok, add the ketchup and fry it in the oil another minute to mellow its harshness.

Add the spaghetti and mix, then season with salt, MSG and sugar.

Mix in the Kewpie mayo, then the green bell pepper, and fry fifteen seconds.

Finish with a knob of butter and serve, optionally topped with powdered parm and Tabasco.