May 21, 2026

Chinese Macaroni

Name: Chinese Macaroni
Prep time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp. (15 mL) vegetable oil; 1 lb. (500 g) lean ground beef; 1 tbsp. (15 mL) finely minced fresh ginger; 1 tbsp. (15 mL) finely minced fresh garlic; 1 large onion, sliced; 3 stalks celery, sliced; 1 red pepper, cubed; 2 cups (500 mL) elbow macaroni; 1/4 cup (60 mL) VH® Soya Sauce; 1/4 cup (60 mL) VH® Teriyaki Stir Fry Sauce

10

Prep Time Minutes
30
Total Time Minutes
10
Number of Ingredients
4
Servings

Tags:

Rice/Grain,
Under 30 min,
Main Dish,
Casserole,
Pasta,
VH,
Summer,
Spring,
Fall,
Winter,
Stove Top,
Asian,
Chinese New Year

Ingredients

1 tbsp. (15 mL) vegetable oil
1 lb. (500 g) lean ground beef
1 tbsp. (15 mL) finely minced fresh ginger
1 tbsp. (15 mL) finely minced fresh garlic
1 large onion, sliced
3 stalks celery, sliced
1 red pepper, cubed
2 cups (500 mL) elbow macaroni
1/4 cup (60 mL) VH® Soya Sauce
1/4 cup (60 mL) VH® Teriyaki Stir Fry Sauce

Directions

View photos

Step one

Heat oil in a large deep sided skillet set over medium-high heat. Add ground beef; cook, stirring, for 8 to 10 minutes or until cooked through. Remove to a bowl; set aside. Drain off any excess oil from pan.
Step two

Add ginger, garlic, onion, celery and red pepper to pan. Stir fry for 3 to 5 minutes or until tender crisp.
Step three

Meanwhile in a large pot of boiling salted water, cook the macaroni for 8 to 10 minutes or until al dente. Drain well.
Step four

Add the macaroni, cooked beef, VH® Soy Sauce and VH® Teriyaki sauce to skillet. Cook, stirring constantly, until heated through and meat and vegetables are well coated with the sauce.

Tips

Use whatever vegetables you have on hand. You can easily substitute bok choy, Napa Cabbage, green onions, spinach, orange or green peppers for the listed vegetables. Top with bean sprouts if desired.