Chinese Macaroni
Transform your weeknight dinner routine with the savory, stir-fried perfection of Chinese Macaroni, a fusion dish that marries the comforting texture of tender elbow pasta with bold, Asian-inspired flavors. In just 35 minutes, this quick and satisfying recipe combines juicy ground chicken or pork, vibrant stir-fry vegetables, and a glossy soy-oyster sauce blend, creating a symphony of umami goodness. Aromatic garlic, sesame oil, and the optional spicy kick of chili sauce elevate this dish, while the fresh crunch of cabbage and bell peppers adds delightful contrast. Perfect for busy evenings or meal prep, this crowd-pleaser is easy to customize and a breeze to make. Pair it with a side of steamed dumplings or a crisp cucumber salad for a complete, restaurant-worthy experience at home!
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Recipe Information
Ingredients
- 300 grams Elbow macaroni
- 250 grams Ground chicken or pork
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Cooking oil
- 3 cloves Garlic cloves, minced
- 1 medium Onion, finely chopped
- 1 medium Carrot, julienned
- 1 small Green bell pepper, thinly sliced
- 100 grams Cabbage, shredded
- 2 stalks Green onions, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Chili sauce (optional)
Instructions
Bring a medium pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (about 7-8 minutes). Drain and set aside.
In a large wok or skillet, heat 2 tablespoons of cooking oil over medium heat. Add the minced garlic and chopped onions, stirring until fragrant and softened (about 2 minutes).
Add the ground chicken or pork to the wok. Cook until fully browned, breaking it up into small pieces with a spatula (about 5 minutes).
Stir in the soy sauce, oyster sauce, and sesame oil. Cook for another 2 minutes to ensure the meat is fully coated in the sauce.
Add the julienned carrot, green bell pepper, and shredded cabbage to the wok. Stir-fry for 3-4 minutes until the vegetables are tender but still slightly crisp.
If desired, add 1 tablespoon of chili sauce for a spicy kick. Season with salt and black pepper to taste.
Toss the cooked macaroni into the wok with the meat and vegetables. Stir everything together thoroughly, ensuring the sauce coats the macaroni evenly. Cook for an additional 2 minutes.
Remove the wok from heat and garnish with sliced green onions. Serve warm and enjoy!
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 4992 mg | 217% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 20.3 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1932 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
