Description
I use soy sauce, sake and sriracha for savory heat. My fragrant Asian style macaroni is hot and ready in less than 30 minutes!
Ingredients
Units
Scale
- 1 pound elbow macaroni
- 1 pound lean ground beef, vegan ground meat, or finely chopped mushrooms
- 1 large onion, finely chopped
- 1 thumb size fresh ginger, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 3 stalks celery, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter, or vegan butter
- 5 tablespoons soy sauce
- 1 tablespoon sriracha sauce (or more if you prefer spicy)
- 1 tablespoon sake (optional)
- handful flat leaf parsley, chopped
Instructions
- Boil and drain the macaroni. Bring a large pot of salted water to boil. Cook the elbow macaroni until al dente (usually 6-7 minutes). Drain but DO NOT rinse.
- Cook the aromatics. In a large pan over high heat add the olive oil, garlic, ginger, celery and onions, and cook for 5 minutes, until veggies are soft.
- Add the meat or meat substitute. Add ground beef, break the meat apart and cook for about 5 minutes, until meat has cooked through.
- Combine butter, pasta, meat and seasonings. Use the same pot you cooked your pasta in (this saves dishes!), add butter and turn the heat on low. Then add the macaroni – and pour the ground beef mixture over the top. Mix and add soy sauce, sriracha, sake and parsley. Mix well until macaroni is well coated and serve.
Notes
Store leftovers in the refrigerator for up to 5 days, covered. Reheat in the microwave. Top leftovers with fresh parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 687
- Sugar: 1.2g
- Sodium: 1305mg
- Fat: 17.5g
- Saturated Fat: 6.5g
- Unsaturated Fat: 1.8g
- Trans Fat: 0.1g
- Carbohydrates: 88.5g
- Fiber: 5.5g
- Protein: 41.8g
- Cholesterol: 83.1mg
