Macaroni Goreng Pedas – Delishar

The first time I saw this dish was at my work place canteen. “How smart!”, I thought to myself. Sure I have made a couple of macaroni recipes: 3 Cheese Loaded Mac & Cheese, Chicken & Broccoli Mac, Chicken & Lemongrass Macaroni Soup, and the most recent Sloppy Joes Macaroni Casserole. But a hot and spicy fusion style stir-fried elbow pasta is just genius!

I ordered a plate, and asked the store owner how it was made. She shared that it was stir-fried with some sambal and tomato sauce. Of course, for $2 there was only macaroni and some peas on my plate, but it bought me some inspiration as well!

I made my girls’ portion without the sambal and added a little more tomato sauce/ketchup. At first my eldest didn’t want to to have anything to do with it, as it was something unfamiliar to her. (She is quite a picky eater and not very adventurous with new food) I reminded her not to be picky about food and the importance of trying something at least once, then I walked away and left her to it.

A few moments later, I heard her going “Mmm mmmm yummy yummy yummy!”. Followed by her running over to me saying, “I like it mom! It’s so yummy! Thank you for making it for me. I want you to make again tomorrow, please. :)”. Music to my ears I tell you! And yes my lovely darling, mummy will be more than glad to make it for you again. Maybe not the next day, but very soon. 🙂

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Macaroni Goreng


  • 2 small chicken breast cubed (about 200-250g)
  • 8-10 tiger prawns
  • 250 g macaroni
  • 1/2 red pepper diced
  • 1 to mato diced
  • 2-3 stalks celery chopped/diced
  • 1/2 med yellow onion minced
  • 3 cloves garlic minced
  • 3-4 tbsp chilli paste or to taste I used Singlong’s nasi lemak sambal chilli
  • 3-4 tbsp ketchup
  • 2 tbsp oyster sauce
  • 2-3 tbsp oil
  • 2-4 tbsp water
  • 2-3 tsp sugar or to taste
  • Salt and pepper to taste
  • Chopped coriander and spring onion to garnish
  • Fried shallot to garnish
  • Season chicken with salt and pepper.

  • In a large pot of boiling water, season with salt, and cook macaroni just shy of al-dente.

  • Drain and set aside.

  • Heat pan or wok on med high, add oil.

  • Add garlic and onion, stir-fry until onion is translucent.

  • Add chicken and stir-fry until almost cooked.

  • Add prawns and stir-fry for a minute.

  • Then add celery, and red pepper. Stir-fry for another minute.

  • Add in ketchup, oyster sauce, chilli paste, and 2 tbsp of water.

  • Stir-fry until combined.

  • Add in the drained macaroni, and toss to combine.

  • Add some water if too dry.

  • Season with sugar. (This helps to balance the sourness and saltiness of the other sauces.)

  • Season with salt (if needed) and pepper to taste.

  • Garnish before serving.

Add sambal chilli tablespoon at a time and adjust to taste.
We have a pretty high tolerance for spiciness so adjust to your family’s spice tolerance.

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