Shinken (German for Ham) noodles was one of Vrghr’s late roomate’s favorite comfort foods. He introduced this wuffy to his version of it. Roomie learned this recipe while serving in the US Army stationed in Germany. The “classic” German version is made with ham, and there are dozens of variations; some in Casserole, some with cream, some closer to mac and cheese, and many others.

Roomie’s version was a simpler stove-top method, great for a soldier with limited funds. It substitutes bacon for the ham since that was easier and less expensive for a young army private to get hold of. No cream in his version, but the eggs give it a somewhat creamy consistency, similar to “Carbonara” type spaghetti.

Technically, the proper German name for this version is probably something more akin to Bauchspecknudeln (Bacon Noodles), instead of Shinkennudeln. But “Shinken” is the name Roomie told this wuff, and it’s how Vrghr remembers it. Vrghr’s grasp of German language is REALLY bad, so that other name might not be perfect.

A key ingredient for the taste of this dish is "Maggi" seasoning. Not everyone may be familiar with “Maggi”. It is a liquid seasoning used frequently in German (and other overseas) cooking. It has a flavor wuff would loosely describe as a combination of VERY concentrated beef bullion plus soy sauce.

It used to be found only in specialty stores here stateside, but has become much more popular in neighborhood markets and ‘big name’ supermarkets these days. It is also in many ethnic stores like German, Polish, Chinese and Mexican. It’s produced in many countries around the world, and you’ll find that the versions taste slightly different depending on the country making it. So those ethnic markets will offer you different flavors. Yes, it DOES contain MSG. But the flavors are iconic and very hard to recreate any other way.

(For the beer drinkers out there, Maggi is used in a Mexican “michelada” cocktail. What an unusual concoction! But folks tell Wuffy it's a very tasty one!)

If you’re interested in learning more, wuffy considers the following blog as the definitive source on the subject: http://eatdrinknbmerry.blogspot.com.....uce-maggi.html

A quick word on “speck” for the curious cooks out there:

Bauchspeck, or Speck used for cooking, can be found in several different forms. American “breakfast” bacon would be somewhat close to durchwachsener Speck, or “marbled” bacon, with layers of lean and fat. The German form is normally sold un-sliced, with the skin on. Furs can find that in American markets too, but most American breakfast bacon is already sliced and skin removed.

For those still interested, here’s some quick info on other types of German “speck” (from “about.com”):

"Rückenspeck" – is similar to American fatback or salt pork (the saltpork version is salt cured, the fatback is less salty, more smoke-cured). This white piece of pork fat is cut out of the back of the pig and is used, cured and smoked to bard lean foods, used in many sausages or is rendered fresh into lard or "Schmalz" (often eaten on bread). Also great for seasoning greens or beans!

"Schinkenspeck" is a cured and smoked cut of pork from the back hip which is sliced thin and usually served as cold cuts. It has larger muscles and less marbling than the inexpensive "Speck" used for cooking. This would be somewhat similar to Canadian bacon in the US.

"Schinken" - a general term for all types of ham, the hind quarter of the pig. Hams can be fresh, cured, cooked or smoked. This is “Ham”, not “Bacon”.

Anyway, on to the dish!!

Note - both the Maggi and the Ham or Bacon are quite salty. Don't add any extra salt to this dish, until you have tasted it first. And be sure to use garlic powder and not garlic salt for your seasoning!
Ingredients:
~1 lb cooked short noodles (Roomie used Macaroni)
½ cup finely diced Onion
½ lb diced Boiled Ham (or bacon, chopped, for Roomie’s version)
2-3 Eggs, beaten
1/4 tsp Garlic Powder
Dash White Pepper
~1TBs liquid Maggi seasoning (adjust to your taste)
2 tbs Butter (not needed if using bacon)
(Optional) ¼ lb Jarlsberg, Emmentaler or other Cheese, grated

Directions:
In a large sauce pan, boil your choice of noodles in salted water until 'al dente'. Drain, but don't rinse.

In frying pan over medium heat melt butter, add onions and ham. If using Bacon, fry the chopped bacon up until it begins to cook, then add the onions and continue frying until the onions are translucent and the bacon is cooked.

Add noodles and season with garlic, white pepper and Maggi.

Stir in the beaten eggs, and the grated cheese (if you are using it). Continue to stir until eggs begin to cook and the cheese is melted.

Spoon into bowls and serve.

!!DEVOUR!!

Variation: Prepare the dish without the cheese. Transfer mixture to an oven-proof casserole dish. Top with cheese (for this use sliced instead of grated) and bake in oven till cheese melts.