Fried Macaroni

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   1.

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   Heat oil in a large skillet or wok.

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   Add dry macaroni to fry.

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   2.

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   While macaroni is frying, chop the green onions.

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   Add to the pan.

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   3.

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   When almost all of the macaroni have white scorch marks and quite a few of them are downright brown (see photo), then push them to the side of the pan to expose the middle.

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   The macaroni needs to be really quite fried.

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    Dont be afraid to use high heat, just be vigilant.

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    4.

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    Pour the tomatoes onto the exposed middle of the pan.

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    They will steam and sputter.

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    Let the tomatoes fry for about 7 minutes.

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    Stir just a few times (stir just in the middle, dont mix in with the macaroni).

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    They should thicken up a bit and you should be able to smell that they are cooked.

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    5.

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    Pour in 1 can of broth.

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    I like to use Kitchen Basics all natural broth or my own broth if I have some.

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    If you need to, use the empty tomato can to measure the broth.

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    6.

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    Run kitchen water until very hot, then add two cans of hot water (use the empty tomato can again) into the pan.

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    Add salt.

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    The heat should still be on high.

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    When it begins to boil violently, you may finally turn the heat down to medium.

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    7.

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    Let cook until macaroni is just done.

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    It should be a bit soupy.

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    Adjust salt to taste.

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    Tip: if you scale this up or down, it is MUCH better to err on the side of too much water than too little.

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    Too much water and it is a delicious brothy soup.

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    Too little and you are forced to add more water mid-cooking and the dish ends up mushy and disgusting.

* Per serving · 4 servings · Values may vary.