Innie or Outie

Still another simple way to use the 25 pieces of 70 grams package of noodles and leftovers, Meat Sauce Somen:

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This was almost effortless, place desired amount of leftover meatloaf, diced onion, tomato juice, tomato paste, dried parsley flakes, dried oregano flakes, and soy sauce in a container and let defrost and marinate over night. About twenty minutes prior to serving, start somen water; place meatloaf mixture in a pot; add diced green bell pepper and sliced mushrooms; bring to a boil, reduce heat and simmer until somen is ready, stirring occasionally and breaking meatloaf into chunks. Cook and strain somen, add to meatsauce and toss thoroughly. Plate, top with fresh basil leaves, and sprinkle with parmesan. Serve.

To go with the somen dish, I tried something a little different, Toasted Basil-Baby Cheese Garlic Brown Bread:

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While the meat sauce somen was cooking, the slices of walnut-raisin brown bread (soemthing hubby had picked-up at a local bakery) was placed in a toaster until slightly crunchy; topped first with a thin layer of minced garlic paste, second with small chunks of baby cheese, and third with a fresh basil leaf; finally the toasted bread was microwaved for 2.5 minutes. The result of this unusual cooking method combination was a bread with a creamy, nutty, and light fruit flavor and a texture reminiscent of melba toast.