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Chicken & Vegetable Macaroni


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Macaroni is recorded in the 14th century in Italian cookbooks. It can be served as a 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


  • 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


  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.


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