So this is called ‘fried macaroni’ but really, you could use any short pasta shape you wish. The name comes from how Malay aunties would call almost all long pasta strands ‘spaghetti’ and any short pasta shape ‘macaroni’, and almost every said Malay aunty would have their own take on fried macaroni, perfect for any large gatherings with picky children in the midst. This is Alia’s version, drawn upon the fried macaroni her aunts would make when she was growing up. Of course, this is tweaked to her preference now that she too is an aunty.
Fried macaroni
by Alia Ali
So this is called ‘fried macaroni’ but really, you could use any short pasta shape you wish. The name comes from how Malay aunties would call almost all long pasta strands ‘spaghetti’ and any short pasta shape ‘macaroni’, and almost every said Malay aunty would have their own take on fried macaroni, perfect for any large gatherings with picky children in the midst. This is Alia’s version, drawn upon the fried macaroni her aunts would make when she was growing up. Of course, this is tweaked to her preference now that she too is an aunty.
Servings: 8
Prep time: Quick
Servings: 8
Prep time: Quick
Ingredients
500g pack dried pasta shapes (eg penne, fusilli, elbow macaroni)
2 tbsp vegetable oil
1 yellow onion, peeled and diced
3 cloves garlic, peeled and minced
1 tbsp dried oregano or ‘Italian herbs’ mix
Salt, to taste
Freshly ground black pepper, to taste
200g minced beef
400g mixed mushrooms, trimmed, large caps sliced
1 tin (400g) chopped tomatoes
Directions
- Cook the pasta according to package directions, setting a timer for 1 minute less than called for in the instructions.
- In a wok, heat vegetable oil over medium heat. Once the oil begins to shimmer, add the diced onion, minced garlic, dried oregano, salt, and black pepper. Fry for about 1 minute, then add the minced beef. Spread the beef out into an even layer and leave for at least 30 seconds for the beef to sear. Then, stir and and leave again for another 30 seconds.
- Add the trimmed and sliced mushrooms and fry for about 2 minutes, stirring once in a while. Pour in the tinned chopped tomatoes and mix well. Check for seasoning and adjust if necessary. Note that this meat and mushroom sauce needs to be slightly over-salted as it will even out when the pasta is added. Keep cooking while waiting for the pasta to cook within a minute of package instructions.
- When the timer goes off, strain and remove the pasta from the boiling water straight into the wok. (It is okay if some water comes along, it will cook off.) Once all the pasta is in the wok, turn the heat up to high and stir fry like you would a batch of noodles or rice, stirring and turning the pasta often. After about 1-2 minutes, the excess water in the wok should have cooked off. Turn off the heat and transfer to a large serving bowl.
- Serve with dried chilli flakes, grated parmesan, and more ground black pepper at the table.
Ingredients
500g pack dried pasta shapes (eg penne, fusilli, elbow macaroni)
2 tbsp vegetable oil
1 yellow onion, peeled and diced
3 cloves garlic, peeled and minced
1 tbsp dried oregano or ‘Italian herbs’ mix
Salt, to taste
Freshly ground black pepper, to taste
200g minced beef
400g mixed mushrooms, trimmed, large caps sliced
1 tin (400g) chopped tomatoes
Directions
- Cook the pasta according to package directions, setting a timer for 1 minute less than called for in the instructions.
- In a wok, heat vegetable oil over medium heat. Once the oil begins to shimmer, add the diced onion, minced garlic, dried oregano, salt, and black pepper. Fry for about 1 minute, then add the minced beef. Spread the beef out into an even layer and leave for at least 30 seconds for the beef to sear. Then, stir and and leave again for another 30 seconds.
- Add the trimmed and sliced mushrooms and fry for about 2 minutes, stirring once in a while. Pour in the tinned chopped tomatoes and mix well. Check for seasoning and adjust if necessary. Note that this meat and mushroom sauce needs to be slightly over-salted as it will even out when the pasta is added. Keep cooking while waiting for the pasta to cook within a minute of package instructions.
- When the timer goes off, strain and remove the pasta from the boiling water straight into the wok. (It is okay if some water comes along, it will cook off.) Once all the pasta is in the wok, turn the heat up to high and stir fry like you would a batch of noodles or rice, stirring and turning the pasta often. After about 1-2 minutes, the excess water in the wok should have cooked off. Turn off the heat and transfer to a large serving bowl.
- Serve with dried chilli flakes, grated parmesan, and more ground black pepper at the table.
Tips
- The minced beef can be substituted for whatever minced meat you prefer—chicken, pork, and lamb are all good candidates.
