Fried Macaroni - The Fusion style

When I was a kid, I hate to have macaroni. I just don't like the taste when cooked in chicken stock. It's too bland to my liking. However, ever since I discovered this fusion style fried macaroni, it has become my favorite meal at home. Through simple cooking, the macaroni has transformed into a flavorful one-pot-dish. Well, I do change the ingredients from time to time to get a different flavor. Overall, I would say macaroni cooked in this way tastes so good! yummz!

Fried Macaroni - The Fusion style
Serves 3


Ingredients:
Macaroni, portion for 3, cooked per the packaging instruction (I cooked it longer to get softer texture)
3 Brussel sprouts, sliced horizontally
1 onion, peel and diced
a half palm-sized portion of char siew, chopped
2 caps of dried shiitake mushroom, dehydrated and chopped
2 eggs, beaten lightly
cooking oil

Seasonings:
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
1 tbsp chili paste
2 tbsp water

Steps:
1. Heat up 1 tbsp oil in a wok. Fry the egg in 2 batches into 2 egg sheets. Set aside for cooling. Roll up a piece of egg sheet and sliced it thinly. Do the same for the 2nd piece. Set aside for the garnishing later.
2. Heat up 2 tbsp of oil in the same wok. Fry onion till transparent. Add char siew and mushroom to stir-fry for 3 minutes. Add Brussel sprouts and stir-fry for 30 seconds. Toss in the boiled macaroni and seasonings. Fry for 3 minutes.
3. Dish out and garnish with egg strips. Serve hot.