Spam and Soba Soup

Number of servings: 12-13

Serving Size: 1 cup

Ingredients:

• 1 (13¼ ounce) pack whole wheat thin spaghetti noodles
• 1 (12 ounce) can lite luncheon meat
• 2 cloves garlic
• 1 thumb-size piece ginger
• ½ cup green onions (3 stalks) 
• ½ cup celery (1 large stalk) 
• 10 cups water 
• 2 tablespoons lite (low sodium) soy sauce
• ½ teaspoon pepper 
• 3-4 bunches chopped pechay or Chinese cabbage or won bok 

Directions:

1. COOK spaghetti noodles according to package directions, DRAIN and set aside.
2. CHOP luncheon meat into small cubes. 
3. Finely CHOP garlic and ginger.
4. CHOP green onions and celery. 
5. In a separate large pot, SAUTÉ luncheon meat, garlic, ginger, green onions and celery for 5-7 minutes over medium-low heat. 
6. ADD water and soy sauce and bring to a BOIL.  ADD black pepper. 
7. ADD pechay or Chinese cabbage or won bok and SIMMER for about 2 minutes. 
8. Serve hot over cooked spaghetti noodles. 

Variations: 

Regular spaghetti noodles may be used instead of whole wheat spaghetti

• Click here to download a PDF of the recipe.
• Recipe contributed by the Northern Marianas College-Cooperative Research, Extension, and Education Service
• ALWAYS PRACTICE SAFE FOOD HANDLING TECHNIQUES: Safe food handling