One of the few leftovers I use is pasta, because — and I feel like this is an unknown fact — it reconstitutes amazingly

Ghetto Ramen

well and can be used for many things.  While this recipe isn’t exactly ghetto, it’s certainly not authentic; I’m banking on flavor rather than pretentiousness, for once.

Serves 1 Hungover Person.

1 tbsp sesame oil
1 glove garlic, grated
1, 1/2″ knob ginger, peeled and grated
Pinch crushed red pepper flakes
2 cups water
1 tsp dashi-no-moto (instant dashi stock powder)
1 1/2 tbsp good soy sauce (such as Kikkoman)
1 1/2 tbsp mirin
1 tbsp cooking sake
1/2 tsp fish sauce
1 tsp lemon juice
A handful of frozen peas
A generous handful unsauced leftover spaghetti
1 tbsp fresh chopped cilantro

This is more suggestion than commandment; feel free to toss in some chicken or shrimp.  Adjust the quantities of the soy, mirin, and sake to taste.  In any event, in a small pot heat up the sesame oil and add the garlic and ginger and red pepper.  Saute, stirring frequently, until very fragrant and just beginning to color.  If you let this burn, you are screwed.

Add the water, dashi-no-moto, soy, mirin, and sake.  Bring to a simmer and taste, adjusting seasonings if necessary.  Add lemon juice and return to simmer.  Plop in the peas and spaghetti and cook until both are heated through.  Pour in a bowl and add more lemon juice to taste and a big handful of cilantro.  Eat with shichimi-togarashi or la-yu (Chinese chili oil).