A macaroni dish with an Asian touch.
- Servings: 6
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Cost per serving: $1.56
- Storage: 3 days in the fridge. Can be frozen.
- Kitchen tools: Measuring cups and spoons, cutting board, sharp knife, large pot, large frying pan, wooden spoon, colander
- Adapted from an original recipe developed by Lynn Lefebvre, standardized by Extenso – The Université de Montréal reference centre on human nutrition
- 15 ml (1 tbsp) canola oil
- 750 g (1.5 lb) lean ground pork
Or any other ground meat (beef, turkey or chicken, for example)
- 1 large or 2 small yellow onions, peeled and chopped
- 10 ml (2 tsp) curry powder
- 500 ml (2 cups) dry macaroni
- 60 ml (¼ cup) soy sauce
- 30 ml (2 tbsp) molasses
- 1 green bell pepper, diced
- 2 celery sticks, chopped
- Pepper and Tabasco-style hot sauce, to taste
1. Bring a large pot of salted water to a boil over high heat.
2. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the ground pork and cook without stirring until the pork starts to brown (about 5 minutes).
3. Add the onions and curry powder. Stir and cook until the meat is thoroughly done.
4. Meanwhile, add the macaroni to the boiling water and cook as indicated on the package.
Tip: Use the cooking time to prepare your side dishes.
5. Drain the macaroni and return to the pot. Set aside, away from the heat.
6. Add the curry-pork mixture, soy sauce, molasses, green bell pepper, celery, pepper and hot sauce. Allow the ingredients to warm and the flavours to blend for 4 minutes.
This recipe provides foods from the following food groups:
- Grain products
- Meat and alternatives
- Vegetables (cooked vegetables, for example) to round out the serving, and a fruit
- A glass of milk or fortified soy beverage