Macaroni with Orinji Mushroom and Tomato Sauce

Name: Macaroni with Orinji Mushroom and Tomato Sauce
Total time: 1200 s
Yield: 1 serving
Cuisine: American
Ingredients: 50 g Macoroni or Elbow Pasta; 50 g Orinji Mushroom; 1 pcs. Tomato; 1 pcs. Onion (medium size); 50 g Carrot; 1 Spring Onion; 1 tbsp Chopped Garlic clove; 3 tbsp Tomato Ketchup; 1 tsp Soy Sauce; 1 tsp Sugar; 1 tsp Mushroom Sauce (if have); 1 pcs. Egg; 1 tbsp butter; 1 tbsp vegetable oil / olive oil; pinch pepper and salt

Simply Maiky @cook_8203404

Thailand

Breakfast Vegetarian in Western Style which have simple ingredients and able to find in kitchen

Simply Maiky @cook_8203404

Thailand

Breakfast Vegetarian in Western Style which have simple ingredients and able to find in kitchen

Saved

Ingredients

20 minutes

1 serving

50 gMacoroni or Elbow Pasta
50 gOrinji Mushroom
1 pcs.Tomato
1 pcs.Onion (medium size)
50 gCarrot
1Spring Onion
1 tbspChopped Garlic clove
3 tbspTomato Ketchup
1 tspSoy Sauce
1 tspSugar
1 tspMushroom Sauce (if have)
1 pcs.Egg
1 tbspbutter
1 tbspvegetable oil / olive oil
pinchpepper and salt

Saved

Steps

20 minutes

1

Boil water, put salt and little oil, then pour macaroni into boiling water and cook about 9 minutes. Strain it and set aside.
2

Beat egg and seasoning with pepper and salt. Melt butter in pan then add egg and stir together.
3

Prepare vegetables. Cut in dice ; tomato, onion and mushroom, sliced carrot and cut 1 inch length of spring onion.
4

Put oil in pan, then garlic, stir fry until scent and add onion, mushroom, tomato and carrot until soft. Seasoning with soy sauce, sugar, mushroom sauce, tomato ketchup. Put macaroni and stir fry well. Finally put spring onion.
5

Served macaroni topped with scramble egg.