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Stir-Fried Macaroni with Beef (Nui Xao Bo)
From Recipes from My Home Kitchen, by Christine Ha
Called nui for short, this is another food from my childhood that evokes true comfort. Like sticky rice with Chinese sausage, nui is another recipe my mother turned to when she was short on time but long on love. I just love the effortless, 1-bowl experience this stir-fried macaroni offers: the savory beef, sweet and tangy tomato paste, heat of the garlic, and umami of the Maggi sauce, all mixed in with the jaunty macaroni noodles. It’s perfect for kids! – Christine Ha
1 package (16 ounces) elbow macaroni
½ pound ground beef
½ onion, chopped
2 cloves garlic, minced
Salt and freshly ground black pepper
1 Tablespoon tomato paste plus additional, if needed
1 teaspoon Maggi sauce
In a large pot, cook the macaroni according to package directions until al dente. Drain and rinse under cold water. Heat a wok over medium-high heat. Cook the beef, onion, garlic, and salt and pepper to taste until the meat is browned. Drain the excess fat. Add the macaroni, 1 tablespoon tomato paste, and Maggi sauce and mix well. The macaroni should be thinly coated in tomato paste; add more tomato paste if necessary. Serve warm. Serves 6.
Possible substitutes: Ground turkey, ground pork, or even slices of flank or top round beef (always cut across the grain) can be substituted for the ground beef. In a pinch, soy sauce can be used instead of Maggi sauce – but in an authentic Vietnamese kitchen, there’s always a bottle of Maggi next to the fish sauce.
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