8 oz. fresh Japanese noodles
2 tbsp. vegetable oil
2 oz. bacon, Pancetta or ham
2 tbsp. red wine vinegar
1 tbsp. sesame oil
1 tbsp. soy sauce
2 cloves garlic, minced
1/2 tsp. red pepper flakes
2 green onions
1 lg. carrot

Cook noodles as directed on package, approximately 1-3 minutes. Drain and rinse with cold water. Drain and pat dry with paper towels. Toss with 2 tablespoons vegetable oil to keep noodles from sticking together. Saute bacon or Pancetta until crisp and crumble into small pieces. If using ham, cut in 1/4 inch pieces.

Combine red wine vinegar, sesame oil, soy sauce, garlic and red pepper in small saucepan. Bring to boil and cook 2 minutes over medium heat. Cut white parts of green onions into long slivers. Coarsely grate carrot or cut into fine strips the same size as the onion.

Combine noodles, bacon, vinegar sauce, green onions and carrot. Gently toss with 2 forks. Serve slightly chilled or at room temperature.

Variation: Substitute 1/2 cup small cooked shrimp and 1 cup finely diced celery for bacon, onion and carrot.