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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
  • Timeout-
  • FreezingFreezes well


For the macaroni
  • 2 cups macaroni
    Replacement options

    or other short pasta

  • 1 tablespoon vegetable oil
  • 1 leek, halved and minced
  • 1 clove garlic, minced
  • Approx. 350 g ground beef
    Replacement options

    or 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


  1. Cook the macaroni for 1–2 minutes fewer than indicated in the package directions. Set aside.
  2. Mix the cornstarch and water, then add the remaining sauce ingredients. Set aside.
  3. 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.
  4. Add the carrots, beans, and macaroni, then pour in the sauce. Cook for 5 minutes while stirring.
  5. Pour the eggs into the pan and let stand 1 minute before stirring. Mix well, add the sesame seeds, and serve.
  6. Season if necessary. 
Recipe published on August 19, 2018