A delicious Chinese-style macaroni recipe, just like in all-you-can-eat buffets
We eat pasta with all kinds of sauces. With pesto, Bolognese, carbonara… Always in a Western style, all in all. Why not change your habits with a good plate of Chinese-style macaroni?
What are Chinese macaroni?
It must be said, we’ve quickly seen all the pasta recipes that abound on the internet. If you were looking for something delicious and different, Chinese macaroni will make all the difference. This recipe should be able to impress more than one person at the table.
And while they may require a bit more preparation, the result is still worth the effort. Chinese macaroni are enriched with minced pork marinated in soy sauce and Shaoxing wine, garnished with green onions.
Generally, they are served coated in an equally delicious sauce, sweet and savory with sesame oil and soy sauce as well. And don’t panic: no, it’s not too much.
Where do Chinese macaroni come from?
From its name, we can guess the crossing of origins behind Chinese macaroni. Macaroni is Italian, we agree. But then, what? Why “Chinese macaroni”?
In fact, this “is a” typically Québécois recipe. And there, it makes more sense. They are often found in Chinese buffets in Quebec, like Soo guy chicken, crispy orange beef or Chinese spare ribs finally.
These are simply the results of a mixed cuisine arising from Chinese immigration to Canada. As an anecdote, it’s said that a chef in Quebec ran out of Chinese noodles, and then sent someone to get macaroni from the grocery store to replace the noodles.
People there apparently loved it, given that it resembled what they knew while bringing a touch of novelty.
The main ingredients of Chinese macaroni
Ground pork: In this recipe, I choose ground pork with 30% fat content. It’s a matter of taste obviously. Some recipes sometimes replace it with ground beef or even crumbled tofu for vegetarians.
Macaroni: It’s not common to see recipes based on macaroni on this site, but there’s a first time for everything. That’s the whole point of the recipe, to cross culinary traditions, American and Chinese in this case.
Carrots: They play a significant role. It’s a touch of crunch and sweetness that blends well with the whole, especially when coated in the sauce. Note that some recipes also include broccoli and/or mushrooms.
Light and dark soy sauces: The combination of both ensures all the richness of the sauce, between sweet and salty.
Sesame oil: Perfect in woks, sesame oil brings a toasted nutty note to the sauce and marinade.
Shaoxing wine: to enhance the flavor of the meat during cooking. We use it all the time and for everything. Especially in marinades. It’s the element that will make your dish similar to the one you tasted at the restaurant.
Green onions: guaranteed freshness and crunch. It’s the additional Chinese touch.
Tips for successful Chinese macaroni
Better safe than sorry. You can very quickly overcook the pasta, don’t forget that there are two cooking moments for the pasta. Make sure that during the first one, the pasta is al dente.
No more than that, because afterwards, they will cook for two additional minutes with all the other ingredients. If both cooking stages are controlled, the texture of the macaroni will be perfect every time. Note, of course, that the cooking time varies from one brand to another. You’ll need to adapt to the instructions provided on the package.
Chinese Macaroni – Better Than take-out
Matériel
Ingredients
- 350 g of macaroni dry weight
- 5 stems green onions white parts cut into segments and green parts thinly sliced for garnish
- 1 onion sliced
- 4 cloves garlic minced
- 1 carrot grated
Marinade for the meat
- 400 g pork ground (minimum 30% fat content)
- 1 teaspoon salt
- 2 teaspoons of sugar
- 1 teaspoon cornstarch
- 2 teaspoons of sesame oil
- 2 teaspoons Shaoxing wine
- 2 teaspoons light soy sauce
Sauce
- 3 tablespoons light soy sauce
- 2 tablespoons brown sugar
- 4 teaspoons dark soy sauce
- 0.5 teaspoon sesame oil
Procédé
- Mix the ground pork with the marinade ingredients and let it marinate for at least 10 minutes.1 teaspoon salt, 2 teaspoons of sugar, 1 teaspoon cornstarch, 2 teaspoons of sesame oil, 2 teaspoons Shaoxing wine, 2 teaspoons light soy sauce, 400 g pork
- In a small bowl, mix the light soy sauce, sugar, dark soy sauce, and sesame oil until the sugar is dissolved. Set aside.3 tablespoons light soy sauce, 2 tablespoons brown sugar, 4 teaspoons dark soy sauce, 0.5 teaspoon sesame oil
- Cook the macaroni according to package instructions until al dente. Drain in a colander and set aside, without rinsing under cold water.350 g of macaroni
- In a wok over high heat with a little oil, cook the pork, breaking it into small pieces. Stir-fry for 8 to 9 minutes, then transfer to a bowl. Here, the best technique is to add and let cook for 30 seconds, start mixing and let cook for another 30 seconds, and so on to get a nice browning. Set aside.
- Slightly lower the heat and add a little oil. Incorporate the white parts of the green onions, onions, and garlic, then stir-fry for 2 minutes, stirring constantly. Add oil if necessary.1 onion, 4 cloves garlic, 5 stems green onions
- Add the carrots, continue cooking for 1 minute and 30 seconds. Add oil if needed.1 carrot
- Add the cooked meat to the vegetables and continue cooking for 1 minute while stirring.
- Reduce to medium heat, add the macaroni and sauce. Mix well and stir-fry the noodles for 2 minutes. Remove from heat and serve hot. Garnish with the green parts of the green onions
