Macaroni goreng

    45 min

    I honestly don't know where this recipe came from, we have been eating it in my family for as long as I can remember and everyone that I make it for loves it! It basically is a macaroni stir fry with an Indonesian/Dutch twist. A "sort of" Nasi goreng or Bami goreng but using macaroni instead ;-) The sweet soy sauce is the key ingredient though, do not try and substitute this for normal soy sauce, it will not taste anything like what it is meant to! Luckily they sell sweet soy sauce in the speciality foreign section of most large supermarkets these day. This goes perfect with satay sauce. Enjoy!


    Glamorgan, Wales, UK
    4 people made this

    Serves: 4 

    • 400g diced pork
    • 5 tablespoons sweet soy sauce
    • 1/2 teaspoon vegetable stock powder
    • 2 tablespoons sambal oelek or chili paste
    • 300g macaroni
    • oil, as needed for cooking
    • 1 large onion, diced
    • 3 garlic cloves, chopped
    • 1 green chilli, seeded and chopped
    • 1 red chilli, seeded and chopped
    • 1 leek, sliced

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Marinate the diced pork in the fridge overnight in sweet soy sauce, vegetable stock powder and sambal oelek.
    2. The next day, bring a saucepan of salted water to the boil and add the macaroni pasta. Cook for 8 to 10 minutes, according to the instructions on the packet or until al dente. Drain and set aside.
    3. Add a little oil to a large frying pan then add the onion and cook and stir for a few minutes. Remove the pork from the fridge and add to the onions along with the garlic and chillies. Cook and stir until the pork is no longer pink in the middle, about 8 minutes. Add the leek and cook and stir until soft. Add the macaroni and continue stirring until the mixture is piping hot then serve.


    Adding lemon grass, coriander powder, tumeric, ginger and cumin to the marinade give it this typical Asian flavour. This recipe goes perfect with my easy satay sauce, for my recipe please check

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