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Fried Macaroni in a Wok Recipe
My dad used to work six days a week. He had Mondays off. On those Mondays, we would come home from school and he would prepare us the awesomest after-school snacks ever.
One of my favorites is a good sirloin steak with fried macaroni in a wok. He told us this was after-hours bar food in Vietnam, where he grew up. That’s why I’m labeling this as a Vietnamese recipe rather than Fusion recipe. This is yummy comfort food in a pinch and can be made alone without the steak. But if you have time, it really is better to cook this in the wok after you’ve seared your steak. The macaroni dredges up all the yummy brown bits.
- 2-3 servings Macaroni (cooked al dente)
- 4 cloves garlic, minced
- 3 Tb of Soy sauce
- Salt and pepper to taste
- Optional ingredient: S.T.E.A.K..
- 2 Tb oil
- OPTIONAL STEP: Heat oil in wok. Add 2 Tb of soy sauce and garlic. Make steak to your degree of done-ness. I prefer it rare.
- If you’re not making steak, add 2 Tb oil to the wok and 3 Tb soy sauce to wok. Add garlic and saute for 10-15 seconds on high heat (you don’t want the garlic pieces burned).
- Add macaroni to the wok and stir to mix the macaroni with the oil and soy sauce. However, note that THIS IS NOT A STIR FRY. You want the macaroni to sit in the wok and brown a little before stirring it again, so there’s less stirring and more frying. Do this until the macaroni has a good degree of color (definitely not burnt, but a little brown, like a good steak). This may take about 5 minutes.
- Turn off the heat when you are done and immediately add the egg. Mix the macaroni with the egg until the egg is cooked.
- Salt and pepper to taste and enjoy!
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