This fun and delicious stir fry wasn’t around when I was little but nowadays it’s all over Vietnam. It is the Vietnamese take on Western pasta, which have gain a lot of popularity amongst children and teens. I remember trying it for the first time several years ago in Saigon, it was an awesome mix of both worlds. You get the rich tomato flavor but then you get hints of familiar Asian seasoning. Unlike Western pasta where the sauce is pile on top, Vietnamese pasta is more dry. The sauce is part of the the seasoning that coat the macaroni, the sauteed beef seasoned perfectly is piled on top, and then you get some fresh veggies on the side to help cut some of the oil. I make this almost weekly because it doesn’t take a lot of time and effort. Enjoy!
1 bag of rice macaroni 14 oz
1 lb sliced beef (1 cup)
1 yellow onion (sliced)
4 stalk of green onions (cut into 1 in)
2 tablespoon of minced garlic
1 shallot thinly sliced
2 tablespoon of sugar
1/2 tablespoon of mushroom seasoning
3 tablespoon of oyster sauce
2 tablespoon of soy sauce
1/4 cup of tomato paste
1. Boil rice macaroni until about 75% done, otherwise it will break when you stir fry it. Drain water and set aside for later.
2. Marinade beef with 2 tablespoon of oyster sauce and 1/2 tablespoon of mushroom seasoning.
3. Heat up oil in a wok, add the garlic and shallots until fragrance. Add the sliced onions and green onions, then add the beef. Stir fry everything until beef is cooked. Remove and set aside.
4. Heat up 4 tablespoon of oil in a wok, add the rice macaroni, 1/4 cup of tomato paste, 2 tablespoon of soy sauce, 2 tablespoon of sugar, 1 tablespoon of oyster sauce. Make sure you coat the macaroni with all the liquid ingredients and tomato paste evenly. Stir fry macaroni until it’s al dente or tender to your liking.
5. Add the sauteed beef and all its liquid from earlier back in the wok and mix. Your stir fry is ready for eating.
6. Transfer to a plate and garnish with chopped cilantro, cucumber, tomato, and a dash of ground pepper on top.