I’ve been toying with the idea of this Chinese macaroni for a few days now. It’s not the kind of thing I’d make regularly, but when I get a craving, you’d better stand aside!
The secret? Add the eggs at the end. It gives it a de-li-cious, subtle creaminess. You’ve got to try it.
- ServesServes 6
- Prep time15 min
- Cook time10 min
- FreezingFreezes well
For the macaroni
- 2 cups macaroni
Replacement optionsor other short pasta
- 1 tablespoon vegetable oil
- 1 leek, halved and minced
- 1 clove garlic, minced
- Approx. 350 g ground beef
Replacement optionsor tofu, for a vegetarian version
- 1 tablespoon Worcestershire sauce
- 2 carrots, minced
- 1 cup green beans, minced
- 2 eggs, beaten
- 2 tablespoons sesame seeds, toasted
- Salt and pepper, to taste
For the sauce
- 1 tablespoon cornstach
- 3/4 cup water
- 2 tablespoons brown sugar
- 1/2 cup soy sauce
- Cook the macaroni for 1–2 minutes fewer than indicated in the package directions. Set aside.
- Mix the cornstarch and water, then add the remaining sauce ingredients. Set aside.
- In a large non-stick frying pan, heat the vegetable oil and cook the leek and garlic for 2 minutes. Add the ground beef and Worcestershire sauce and cook the meat through.
- Add the carrots, beans, and macaroni, then pour in the sauce. Cook for 5 minutes while stirring.
- Pour the eggs into the pan and let stand 1 minute before stirring. Mix well, add the sesame seeds, and serve.
- Season if necessary.