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Sun 11 Oct 2026 · 3 of 3
Napolitan spaghetti
Cuisine
Japanese (yōshoku)
Meals
2 (days 5 and 6)
Carb
spaghetti
Vegetable
green pepper, onion, mushrooms
Protein
wieners
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Fresh
4 wieners (from the Top Dogs pack)
1 green pepper
1 yellow onion
227 g white mushrooms (whole pack)
Pantry
200 g spaghetti
8 tbsp ketchup
2 tsp Worcestershire sauce
sugar
vegetable oil
salt, pepper, chili flakes
Steps
Each day, use half of each item.
1
Boil 100 g spaghetti in salted water for 1–2 minutes longer than the package says. Napolitan uses soft spaghetti.
2
Keep ¼ cup of the water. Drain the spaghetti.
3
Slice ½ onion thinly.
4
Cut ½ green pepper into strips.
5
Slice 113 g mushrooms.
6
Cut 2 wieners on a diagonal into slices 5 mm thick.
7
Heat 1 tbsp oil in a large pan over medium-high heat.
8
Cook the onion and the wieners for 3 minutes.
9
Add the mushrooms. Cook for 3 minutes.
10
Add the green pepper. Cook for 1 minute.
11
Add 4 tbsp ketchup, 1 tsp Worcestershire sauce, and a pinch of sugar.
12
Cook for 1 minute, until the ketchup becomes darker.
13
Add the spaghetti and 2 tbsp pasta water. Mix for 1–2 minutes.
14
Add pepper. Serve with chili flakes if you like.
Storage
Cook each meal fresh.
Keep the mushrooms in their package in the fridge.
Wrap the cut pepper and onion for day 6.