Ingredients
3 cup macaroni
3 tbsp sesame oil
1 onion, diced
1/2 red pepper diced
1 large stalk of celery diced
1/2 lb ground beef
1/2 lb ground pork
1 cup bean sprouts (or to preference)
3 garlic cloves, minced
1/2 lemon, the juice of
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cook macaroni (or choice) pasta as directed while pasta cooking, heat sesame oil over medium-high heat in a wok or large frying pan add chopped onion, red pepper and celery, cook until onion becomes translucent (turn heat to medium if veggies start to brown and keep stirring! ), remove veggies from pan and set aside add ground beef and pork (or choice) to same pan used for veggies, cook over medium-high heat until browned when meat browned (drain if desired i don't though--yes i know that's bad for u, i do it anyways) add bean sprouts, garlic and ginger, return veggies to the pan, add beef broth, lemon juice and 1/2 of the soya sauce, bring to boil over medium high heat then add the water with flour, mix well and continue mixing over high heat until starts to thicken slightly by now the macaroni should have been ready for awhile, turn down pan to medium, start adding the drained macaroni a bit at a time mixing well between each addition, add more soya sauce as desired ( i used the whole cup in the end because we really like it) serve with @mmobrien s mike's spicy plum sauce (i did 'cuz i wanted to make homemade plum sauce and it was fabulous!!)
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
Clip-on frying thermometer — monitor oil temp without holding
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
Clip-on frying thermometer — monitor oil temp without holding