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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.
