Recipe: Chinese Macaroni
Updated: Jan 6, 2019
Stuck for meal ideas for your toddler and that are healthy and that you can jam pack with vegetables? This is a great easy-to-make meal which uses all your left over vegetables in the fridge and is healthy at the same time!
Now this is not your typical cheese macaroni, this is my Mum's Chinese Macaroni (except I use vege spirals to maximise the vege in-take for the little guy.) She used to cook this up by the potful and we'd be left hankering for more.
This recipe be also modified for dietary requirements. (Mum used to cook with approximate measurements, so there's no definite quantities sorry!) Thanks Mum - miss you immensely.
Macaroni (can use gluten-free pasta)
Beef (chuck steak or rump)
Soy Sauce (can use gluten-free soy sauce)
Preserved vegetables (Get this from the Chinese grocer -see picture for example)
Ginger (three slices)
Assorted veges (I use whatever's in the fridge - courgette, carrot, onion, broccoli, cauliflower, mushroom, celery, peas, beans. Mum just used to use frozen mix veges if you really are short for time)
Spring onions to garnish
Boil macaroni till cooked in water with a sprinkle of salt and a splash of oil.
Drain and put cold water over.
Slice and marinade the beef in salt, soy sauce, oil, cornflour. (The cornflour on the meat will thicken to make a soup when you add to the pot, if you like a thicker soup, add more cornflour.
Wash preserved vegetables to get grit off, and then dice.
Boil preserved vegetables, ginger, assorted veges till just cooked (The more soup it has, it tones down the flavour of dish)
Add macaroni and bring to the boil.
Add meat and bring to the boil and then remove from the heat. (If you get a different cut of beef you may have to pressure/slow cook to make the meat tender)
Add spring onions to garnish.