Chinese Style Macaroni Recipe

Name: Chinese Style Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cup macaroni; 3 tbsp sesame oil; 2/3 inch ginger root, minced (~2 tbsp); 1 large stalk of celery diced; 1/2 red pepper diced; 1 onion, diced; 1/2 lb ground pork; 1/2 lb ground beef; 3 garlic cloves, minced; 1 cup bean sprouts (or to preference); 1 small can of beef broth; 1 cup soya sauce, divided; 1/2 lemon, the juice of; 3 tbsp flour mixed with 4 tbsp of cold water

Servings: persons

3 cup macaroni
3 tbsp sesame oil
2/3 inch ginger root, minced (~2 tbsp)
1 large stalk of celery diced
1/2 red pepper diced
1 onion, diced
1/2 lb ground pork
1/2 lb ground beef
3 garlic cloves, minced
1 cup bean sprouts (or to preference)
1 small can of beef broth
1 cup soya sauce, divided
1/2 lemon, the juice of
3 tbsp flour mixed with 4 tbsp of cold water

1
Cook macaroni (or choice) pasta as directed
2
While pasta cooking, heat sesame oil over medium-high heat in a wok or large frying pan
3
Add chopped onion, red pepper and celery, cook until onion becomes translucent (turn heat to medium if veggies start to brown and keep stirring!
4
), remove veggies from pan and set aside
5
Add ground beef and pork (or choice) to same pan used for veggies, cook over medium-high heat until browned
6
When meat browned (drain if desired i don't though--yes i know that's bad for u, i do it anyways) add bean sprouts, garlic and ginger, return veggies to the pan, add beef broth, lemon juice and 1/2 of the soya sauce, bring to boil over medium high heat then add the water with flour, mix well and continue mixing over high heat until starts to thicken slightly
7
By now the macaroni should have been ready for awhile, turn down pan to medium, start adding the drained macaroni a bit at a time mixing well between each addition, add more soya sauce as desired ( I used the whole cup in the end because we really like it)
8
Serve with @MMOBRIEN s Mike's Spicy Plum Sauce (I did 'cuz i wanted to make homemade plum sauce and it was fabulous!!)

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cup macaroni, 3 tbsp sesame oil, 2/3 inch ginger root, minced (~2 tbsp), 1 large stalk of celery diced, and more.

Yes, Chinese Style Macaroni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chinese Style Macaroni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions