Chinese Macaroni Salad Food

CLASSIC MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
• In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

CHEF JOHN'S CLASSIC MACARONI SALAD

Steps:

• Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
• Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
• Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
• Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

CHICKEN MACARONI SALAD

Steps:

• In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
• In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
• Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
• Add drained elbow macaroni to chicken mixture. Toss to coat.
• Refrigerate for several hours before serving.

CHINESE MACARONI

Steps:

• 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.
• Add ginger, garlic, onion, celery and red pepper to pan. Stir fry for 3 to 5 minutes or until tender crisp.
• Meanwhile in a large pot of boiling salted water, cook the macaroni for 8 to 10 minutes or until al dente. Drain well.
• 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.

CHINESE MACARONI SALAD

Steps:

• Cook macaroni. Rinse with cold water.
• Saute together first 4 ingredients. Remove from heat and add to the macaroni (drained) that you have cooked al dente. Add mushrooms, chicken and soy sauce. Toss. Chill.

EASY ASIAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
• Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

CHINESE MACARONI

Steps:

• Boil water in large saucepan, once water is boiling, start cooking elbow macaroni.
• Cut the steak into 1 inch pieces/chunks.
• Cut the onion and green bell pepper into chunks (I like to cut them the size I would for a stir fry).
• Put 2 tablespoons of oil into frying pan and heat.
• Brown the steak in the oil for about 5 minutes, or until no longer pink.
• Throw in the onion and green pepper and mix together.
• Put 1 tablespoon of oil and 1 tablespoon of soya sauce in pan with the mix of steak and veggies, stir together.
• Drain the pineapples, keeping 1/4 of juice.
• Throw into the steak and veggies mix and add another tablespoon of soya sauce.
• Cook together 5 minutes or until pineapple is heated through.
• Drain elbow macaroni and throw in 2 tablespoons of soya sauce, stir to coat the macaroni.
• Stir the steak, veggies and pineapple mix into macaroni.
• Let simmer for 5 minutes over very low heat and serve.
• *Dependingon how much you like soya sauce, you might want to add some on top to taste*.

SIMPLE MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water until no longer hot. Transfer noodles to a large bowl.
• Stir in red bell peppers, green bell peppers, green onions, celery and olive oil. Mix in mayonnaise and soup mix. Refrigerate for a few hours before serving.