Blog - Chicken & Vegetable Macaroni

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Chicken & Vegetable Macaroni

2

Macaroni is recorded in 14th century in Italian cook books. It can be served as main course as well as a side dish. This dish originated in England.

  • Serving Temperature : hot or warm
  • Energy : 164 kcal  per 100g serving
  • Nutrition value: protein 7g, fat 5g, carbohydrate 23 g

Ingredients

  • 1 package of Macaroni (PIACELLI LUMACHE RIGATE NO 48)
  • ½ cup chicken mince (if required)
  • 3 tbsp chili oil
  • 2 tbsp garlic paste
  • 1/4 cup thin soy sauce
  • 6 tbsp Sriracha
  • 1/4 cup chili sauce
  • 3 tbsp garlic sauce
  • 1/4 cup tomato ketchup
  • 1 tbsp mustard paste/ powder
  • 1 tbsp paprika
  • 1 tsp black cumin seed
  • 1 tsp sesame oil
  • 2 tbsp food vinegar with rice extract
  • 1 tbsp kai chicken spice powder
  • 1 carrot finely chopped
  • 1 capsicum finely chopped
  • 3 green chilies thinly sliced
  • 1/2 cup thinly sliced cabbage
  • Spring Onion For garnish

Method

  1. Put water in a pot, add macaroni and boil.
  2. Keep aside boiled macaroni to use later.
  3. Make a mixture of thin soy sauce, sriracha sauce, chili garlic sauce , tomato ketchup , mustard paste, paprika , black cumin seed powder, sesame oil, food vinegar with rice extract, kai chicken spice powder and set a side.
  4. Stir fry the mince in garlic paste and chili oil until cooked till no water will remain.
  5. Add the sauce mixture and cook on high flame , add boiled macaroni  until fully cooked.
  6.  Add in chopped vegetables and stir fry for a further few minutes. I've added my vegetables last because I like a little crunch.
  7. Garnish with spring onion and serve hot.