Macaroni Goreng (Spicy Stir-fried macaroni)
Made with fried elbow macaroni, Macaroni Goreng is stir-fried in a tomato ketchup based sauce, then lightly seasoned with chili to give it a sweet, savory and spicy flavor! This flavorful pasta is perfect for movie nights and drinking sessions with friends, Macaroni Goreng will never fail to impress. It’s fast, easy and everyone loves it.
Attracted by the dish while wandering around at the Pasar Malam (night market) because it’s rare to see stir-fried macaroni. The colors of Macaroni Goreng looks so delish, it makes me salivate whenever I see it.
Especially good for a slow dinner, I can slowly snack on it piece by piece while watching dramas. Sweet with a little tinge of spiciness, it’s a perfect enjoyment and comfort to indulge in. I’ve even influenced my husband, he could finish multiple servings himself.
We can’t take overly spicy food, so this is perfect as it’s just a little spicy. So if you like it spicy, add sliced chilies to yours.
Pasta
Macaroni is used in this recipe because it’s bite-sized and great for snacking on but there are other short types of pastas that you can easily purchase from grocery stores as well. Cook pasta in boiling salt water for about 10 mins or follow package instructions until ‘al dente’.
- Macaroni / elbow pasta
- Fusilli
- Farfelle
- Penne
Vegetable
I used Shanghai greens in my recipe because that was what I had in my fridge but you can use any other vegetables that you’d like.
- Xiao bao cai, Shanghai greens or Chye sim
- Cabbage
- Celery
Meat
You can use any meat of your preference for your stir-fried Macaroni, some popular choices are:
- Minced beef / Cubed beef
- Minced chicken / Cubed chicken
- Chicken franks cut into small pieces
Chilli Paste
I used Sambal paste, but if you don’t have it… You can probably try using Gochujang (Korean) or Sriracha (Thai / Vietnam), I’ve never tried using them before but it should be alright.
If you can’t handle spicy food at all, you can leave out and omit the chili paste.
Macaroni Goreng (Spicy Stir-fried macaroni)
Ingredients
- 200 g chicken cubed
- 2 eggs beaten
- 2- 3 stalks leafy greens
- 1 large onion chopped
- 5 cloves garlic chopped
- 3 tbsps oil for frying
- Salt and pepper for seasoning
- Chopped spring onions, chopped coriander and/or fried shallots for garnishing
Boil macaroni
- 200 g macaroni
- 700 ml water
- 1/2 tbsp salt
Sauce
- 4 tbsps ketchup
- 2 tbsps chili paste sambal
- 2 tbsps oyster sauce
- 2 tsps sugar
Instructions
- Cut chicken into 2cm bite-sized pieces, season with salt & pepper and mix well. Leave aside.
- Cut leafy greens into bite-sized pieces. Dice onions and chop garlic.
- Mix all ingredients for the sauce in a bowl.
- Boil water and salt in a pot, then add macaroni. Let it cook for about 10 mins or follow package instructions, until 'al dente'. When done, turn off heat and reserve 3 tbsps of pasta water. Drain macaroni and set aside.
- Heat 1 tbsp oil in frying pan, scramble eggs and put aside.
- Heat the rest of the oil, add onion and garlic. Stir-fry for about 30 secs until onion looks slightly translucent.
- Add chicken and stir-fry until cooked. Add leafy greens and fry for about 30 secs.
- Now we add macaroni, fry for about 10 secs. Add pasta water if it's too dry.
- Lastly, put in the scrambled eggs and sauce. Stir-fry until well combined.
- Garnish with fried shallots, chopped spring onions and coriander. Serve.
Video
Notes
Did you make this recipe?
Snap a photo and show me what you’ve made. 😉
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