Macaroni, Pasta, and Noodles
Macaroni and Rougaille Corned Beef
Ingredients
- 500 g Macaroni elbows
- Olive oil
- 1 Medium onion finely chopped
- 3 Garlic cloves crushed
- 1 tsp Thyme leaves removed from sprigs
- 1 tbsp Tomato paste
- 425 g Canned crushed tomato
- 680 g Canned corned beef broken up as per step 4
- Pepper
- 1 cup Cheddar cheese shredded
- ½ cup Bread crumbs
Instructions
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Cook pasta in boiling water according to package directions. Drain under cold water to prevent sticking and set aside.
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In a large fry pan, add oil, onion, garlic and thyme on medium heat until onions become transparent.
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Stir in tomato paste and crushed tomatoes and simmer uncovered for 15 minutes.
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Meanwhile, remove corned beef from cans onto a chopping board, break up by shredding with a fork and removing any large pieces of visible fats.
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Add broken up corned beef into fry pan and simmer a further 10-15 minutes uncovered, stirring occasionally. Season with pepper to taste.
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Meanwhile, preheat oven to 375 degrees F (190 C).
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Remove from heat and stir in cooked pasta.
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Layer a casserole dish with half the pasta mix, sprinkle with cheese. Layer remaining pasta mix, sprinkle with cheese and top off with bread crumbs.
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Bake at 375 degrees F (190 C) for 20 minutes or until bread crumbs are golden brown.
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Serve alongside garlic bread and season with tomato ketchup if preferred.
Fried Noodles (Mine Frire)
Ingredients
- 600 g Chicken breast or chicken thigh fillet Cut into thin strips
- Dark mushroom soy sauce
- Light soy sauce
- Oyster sauce
- Shaoxing Alternatively dry sherry
- Sesame oil
- Fish sauce
- Honey
- Salt
- Pepper
- 1/4 Cabbage Shredded
- 300 g Carrot Julienne, approx. 3
- 150 g Bean sprout
- 1 Bunch garlic chives Alternatively spring onion, chopped
- Peanut oil Alternatively other cooking oil
- 6 Eggs
- 600 g Fresh egg noodle Alternatively dried noodle or chow mein can be used
- 3 Chinese sausages Thinly sliced diagonally
Instructions
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Slice chicken into thin strips and place in a bowl. Add 1/2 tbsp dark soy sauce, 1 tbsp oyster sauce, 1/2 tbsp Shaoxing wine (or dry cherry), 1 tsp sesame oil, 1 tsp fish sauce, and salt and pepper to taste. Mix well and set aside to marinate.
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Wash and prepare vegetables, cabbage, carrot, bean sprout, spring onion and set aside separately to dry.
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In a small bowl, add eggs and 1/2 tsp soy sauce then whisk into an omelette batter. Heat 1 tbs oil in a wok or large frying pan over medium-high heat until hot. Pour in half the omelette batter. Cook through on both sides, remove from wok and allow to cool. Cut at an angle into thin slices and set aside. Repeat with the remaining half.
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Bring the wok to high heat. Add 1 tbs oil and half the chicken mixture, stir fry until lightly browned and cooked through. Remove and set aside, repeat with remaining chicken.
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Prepare mixing sauce by adding 2 tbsp dark mushroom soy sauce, 2 tbsp light soy, 2 tbsp oyster sauce, 2 tbsp Shaoxing wine, 1 tsp sesame oil, 2 tsp fish sauce and 1 tbsp honey in a cup or small jug. Mix well.
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Meanwhile, bring water to a boil in a large pot, adding a pinch of salt. Following package directions, cook noodles until ¾ done, separating with chopsticks. For fresh noodles, cooking time should be approximately 40 seconds in boiled water then immediately place in iced water (in batches) leaving noodles cooked throughout but not soft enough to break apart.* Drain and set aside, drizzle some oil over noodles to prevent sticking.
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Divide all items equally into portions to be stir-fried, the number of portions will depend on the size of the wok or frying pan, 3-4 batches are recommended for quantities listed above.*
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Bring the wok to a high heat and drizzle with sesame oil & peanut oil. Add 1 tbs of mixing sauce followed by cabbage, carrot & Chinese sausages, fry for 1-2 minutes. Move to the edge of the wok and stir in noodles to the center along with 4 tbs of mixing the sauce, stir fry a further 2 minutes, separating the noodles whilst attempting not to break them. Stir in chicken, garlic chives and bean sprout along with remaining mixing sauce for current portion, season with a generous amount of black pepper and salt to taste, fry a further 2 minutes or until well combined and coated. Transfer and repeat with remaining portions.
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To serve, transfer to a bowl and garnish with a large handful of sliced omelette, alongside garlic sauce “lasauce l’ail’and chilli sauce “piment ecrase”.
Notes
- The noodle component makes or breaks the recipe, it is important to ensure noodles aren’t under or overcooked.
- It is best to have all ingredients prepared and laid out in order of addition before stir-frying. If garlic sauce ‘lasauce l’ail’ has been prepared in advance, drizzle small amount over noodles in the last step of stir-frying.
- Chicken/sausages can be replaced with prawns, beef, bbq pork, or removed to make vegetarian.
Boiled Noodles (Mine Bouille)
Ingredients
- 1 Chicken Breast cut into 1 cm cubes
- 1 tbsp Oyster sauce
- ½ tsp Crushed Ginger
- ½ tsp Dark Soy Sauce
- Salt
- Pepper
- Olive oil
- 375 g Fresh Egg Noodle
- Light Soy Sauce
- Sesame oil
- Fish sauce
- Spring Onions
- 3 Eggs optional
Instructions
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In a medium bowl, marinate chicken breast with oyster sauce, ginger, dark soy, and salt and pepper to taste.
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In a large frypan, add oil over high heat, add marinated chicken breast and fry until lightly browned and cooked through (approximately 5 minutes). Set aside.
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Grab deep serving bowls and place ½ tsp light soy, ½ tsp sesame oil, and ½ tsp fish sauce into each. Set aside.
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Meanwhile, bring water to a boil in a medium saucepan. Season with salt and add 1 handful (serve) of egg noodle at a time. Boil for approximately 2 minutes or according to package directions. Use tongs or a sieve to transfer straight to the serving bowl over seasonings, repeat with remaining serves.
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Add 1-2 ladles of cooking water over noodles. Mix well and season with black pepper to taste. Top with chicken, dizef roti or fried egg, boulette chouchou, chilli paste (optional) and garnish with spring onion.
Notes
- Alternatively use heated homemade chicken broth instead of cooking water to noodles.
