Chinese Macaroni
Chinese Macaroni
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Chinese Macaroni

20 MIN
25 MIN
4 to 6 potions



  1. In a large pot of salted boiling water, cook pasta until al dente. Rinse under cold running water. Drain and set aside.
  2. In the same pot, cook vegetables in oil for 5 to 10 minutes. Add meat and crumble with the back of a spoon until golden brown. Add remaining ingredients and macaroni. Stir until macaroni has absorbed liquid. Adjust seasoning.


Beware of salt! As broth and soy sauce are already salty, you will perhaps want to add just a little pepper.

This recipe is from "My ‘Lil Ricardo"


  1. 10.5 cups of noodles, I was drowning in macaroni! I tried to use my biggest pot and it wasn't enough, had to do a few batches. Next time, I'll try with 5 cups AT MOST. It was too much, I won't eat it all this week. Can I freeze the leftovers? Thanks.

  2. Super bon! Je ne mange plus de viande alors je l'ai remplacé par le yves veggie! Délicieux

  3. Very good! I took Jason B.'s excellent advice and cooked the macaroni to a bit less than al dente; the end texture was perfect. I used no-salt-added beef broth, and this worked well too. I will definitely make this recipe again! I did not use mushrooms, but it was still great. This is a solid 4-1/2 stars, and it's not just for kids, either! This is WAY better than any packaged hamburger mix.

  4. Pourquoi la langue par défaut de votre site est en anglais?

  5. Good! Could cook the pasta a little less than al dente even so it's not too overcooked by the end.

  6. Simple to make and very tasty !

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