0 1lbof fish, cooked and flaked (I prefer meaty fish like salmon or trout, but any kind is fine) 1lbof long pasta (tagliatelle, spaghetti, angel hair, rice noodles, etc.) 2csliced peppers (red, yellow, green, or a mixture) 1tsp. garlic powder or the equivalent in fresh minced garlic 1tsp. ginger powder or the equivalent in fresh grated ginger 1tsp. onion power or 2 tbsp. fresh minced onions 1Tsoy sauce 1tsp.-2 tablespoons peanut oil or extra virgin olive oil 1lbof fish, cooked and flaked (I prefer meaty fish like salmon or trout, but any kind is fine) 1lbof long pasta (tagliatelle, spaghetti, angel hair, rice noodles, etc.) 2csliced peppers (red, yellow, green, or a mixture) 1tsp. garlic powder or the equivalent in fresh minced garlic 1tsp. ginger powder or the equivalent in fresh grated ginger 1tsp. onion power or 2 tbsp. fresh minced onions 1Tsoy sauce 1tsp.-2 tablespoons peanut oil or extra virgin olive oil Boil up the pasta and drain it; set aside. Heat the oil in a large pan or wok (preferably nonstick) and cook the garlic, ginger and onion in it for a minute or so over medium heat. Add the peppers and stir-fry until they're tenderness you want. Add the pasta and fish, and cook until hot. If your pan is nonstick it might be possible to omit the oil, though I haven't tried. Also other vegetables can be added if desired. It might be good cold too, but again I haven't tried this.