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CHINESE MACARONI

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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.

Particularities

ServesServes 6
Prep time15 min
Cook time10 min
Timeout-

FreezingFreezes well

Ingredients

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

Steps

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.