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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This is an Asian way of having macaroni (we've never heard of mac and cheese!). Much lower in fat, much healthier! i came up with this when i was down with flu, and wanted something soup-y, healthy, yet totally delicious. Feel free to substitute chicken with shrimps/pork fillet Ingredients:
1 1/2 cups macaroni |
1 cup asparagus, cut into 1 inch pcs |
2 pieces boneless skinless chicken breasts |
1/4 cup dried scallops |
1/4 cup dried anchovy (ikan bilis) (optional) |
1 chicken bouillon cube |
1 teaspoon minced garlic |
2 teaspoons oyster sauce |
1 teaspoon olive oil |
salt |
black pepper |
Directions:
1. Make chicken broth by dissolving the cube in right amount of water over medium heat (i used approx 5 cups) Add dried scallops and pre-soaked (10mins) anchovies into broth.
2. In a small frying pan, once olive oil is heated, saute garlic until fragrant Brown the chicken fillets, seasoning with salt and pepper on both sides.
3. Remove, once cooked and slice thinly.
4. Using about 2-3 tablespoons of prepared broth, stir-fry the asparagus until tender-crisp Add sliced chicken and oyster sauce, stir-fry for 1 minute, then set aside.
5. Add macaroni into simmering broth and let it cook for about 7 minutes (until al dente) Serve macaroni in soup, with stir-fried asparagus and chicken slices as topping.
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