Chinese Macaroni

This is a childhood favourite of Jolianne’s, regularly whipped up by her mom in Montreal. Was this a standard in your Quebecois home too?

Chinese Macaroni

2 c macaroni
1 T vegetable oil
1 leek, halved & minced
1 clove garlic*, minced
Approx. 350 g ground beef
1 T Worcestershire sauce
2 carrots*, minced
1 c celery* & green pepper, minced
½ bag spinach*, chopped
2 eggs, beaten
2 T sesame seeds, toasted
Salt and pepper, to taste

For the sauce
1 T cornstarch
3/4 c water
2 T brown sugar
1/2 c soy sauce
Cook macaroni for 1–2 min less than indicated on package. Set aside.

Mix cornstarch & water, then add remaining sauce ingredients. Set aside.

In large non-stick frying pan, heat oil & cook leek & garlic for 2 min. Add ground beef & Worcestershire sauce, cook meat through.

Add carrots, celery, peppers & macaroni, then pour in the sauce. Cook for 5 minutes while stirring. Add spinach to wilt.

Pour the eggs into the pan and let stand 1 min before stirring. Mix well, add the sesame seeds & serve.

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