Snack-Time Napolitan (Japanese Ketchup Spaghetti)
おやつナポリタン · Oyatsu Napolitan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Napolitan is a classic of Japanese yoshoku (Western-style) cooking: spaghetti stir-fried with ketchup, onion, green pepper and ham. It is said to have been created at the Hotel New Grand in Yokohama after World War II, and it has been a fixture of Japanese cafes and school lunches ever since. In preschool kitchens we serve it as an afternoon snack, breaking the spaghetti into short pieces and cutting the vegetables into fine strips so small children can manage it easily. The sweet, mild ketchup flavor makes it one of those dishes kids clean their plates of.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 36 gspaghetti
- 18 gcarrot
- 18 gonion
- 21 ggreen bell pepper
- 15 gham
Seasonings
- 1.5 gvegetable oil
- 10.8 gketchup
- 0.3 gsalt
- to tastepepper
Directions
- 1
Break the spaghetti into thirds and boil it. Toss with the vegetable oil and one-third of the ketchup and set aside.
- 2
Cut the carrot, onion and green bell pepper into short, thin strips.
- 3
Cut the ham into short, thin strips.
- 4
Heat the oil in a frying pan and sauté the vegetables from step 2 well. Once they have softened, add the ham from step 3 and season with the ketchup, salt and pepper.
- 5
Add the spaghetti from step 1 and toss everything together.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 198 kcal | 396 kcal | 198 kcal |
| Protein | 8.1 g | 16.2 g | 8.1 g |
| Fat | 4.4 g | 8.7 g | 4.4 g |
| Carbohydrates | 34.8 g | 69.6 g | 34.8 g |
| Salt equivalent | 1 g | 2.1 g | 1 g |
| Calcium | 18 mg | 36 mg | 18 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 198 kcal | 8.1 g | 4.4 g | 34.8 g | 1 g | 18 mg | 0.8 mg |
| 1 adult serving | 396 kcal | 16.2 g | 8.7 g | 69.6 g | 2.1 g | 36 mg | 1.5 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
