Go Back

Macaroni Goreng

Servings 4


  • 2 small chicken breast cubed (about 200-250g)
  • 8-10 tiger prawns
  • 250 g macaroni
  • 1/2 red pepper diced
  • 1 to mato 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.