The first time I saw this dish was at my work place canteen. “How smart!”, I thought to myself. Sure I have made a couple of macaroni recipes: 3 Cheese Loaded Mac & Cheese, Chicken & Broccoli Mac, Chicken & Lemongrass Macaroni Soup, and the most recent Sloppy Joes Macaroni Casserole. But a hot and spicy fusion style stir-fried elbow pasta is just genius!
I ordered a plate, and asked the store owner how it was made. She shared that it was stir-fried with some sambal and tomato sauce. Of course, for $2 there was only macaroni and some peas on my plate, but it bought me some inspiration as well!
I made my girls’ portion without the sambal and added a little more tomato sauce/ketchup. At first my eldest didn’t want to to have anything to do with it, as it was something unfamiliar to her. (She is quite a picky eater and not very adventurous with new food) I reminded her not to be picky about food and the importance of trying something at least once, then I walked away and left her to it.
A few moments later, I heard her going “Mmm mmmm yummy yummy yummy!”. Followed by her running over to me saying, “I like it mom! It’s so yummy! Thank you for making it for me. I want you to make again tomorrow, please. :)”. Music to my ears I tell you! And yes my lovely darling, mummy will be more than glad to make it for you again. Maybe not the next day, but very soon. 🙂
In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! To take part in this giveaway, simply complete the rafflecopter found on THIS POST. This giveaway is made possible by the good people at Le Creuset.
- 2 small chicken breast, cubed (about 200-250g)
- 8-10 tiger prawns
- 250g macaroni
- 1/2 red pepper, diced
- 1 tomato, diced
- 2-3 stalks celery, chopped/diced
- 1/2 med yellow onion, minced
- 3 cloves garlic, minced
- 3-4 tbsp chilli paste or to taste (I used Singlong's nasi lemak sambal chilli)
- 3-4 tbsp ketchup
- 2 tbsp oyster sauce
- 2-3 tbsp oil
- 2-4 tbsp water
- 2-3 tsp sugar or to taste
- Salt and pepper to taste
- Chopped coriander and spring onion to garnish
- Fried shallot to garnish
- Season chicken with salt and pepper.
- In a large pot of boiling water, season with salt, and cook macaroni just shy of al-dente.
- Drain and set aside.
- Heat pan or wok on med high, add oil.
- Add garlic and onion, stir-fry until onion is translucent.
- Add chicken and stir-fry until almost cooked.
- Add prawns and stir-fry for a minute.
- Then add celery, and red pepper. Stir-fry for another minute.
- Add in ketchup, oyster sauce, chilli paste, and 2 tbsp of water.
- Stir-fry until combined.
- Add in the drained macaroni, and toss to combine.
- Add some water if too dry.
- Season with sugar. (This helps to balance the sourness and saltiness of the other sauces.)
- Season with salt (if needed) and pepper to taste.
- Garnish before serving.
- Add sambal chilli tablespoon at a time and adjust to taste.
- We have a pretty high tolerance for spiciness so adjust to your family's spice tolerance.