Skip the noodles! This Macaroni Goreng is spicy, tangy, and perfectly saucy—your favourite Malay-style Mee Goreng, but with pasta!
Macaroni Goreng is basically Mee Goreng, but made with pasta instead of yellow noodles. That’s it. If there’s any discernible difference, it’s that macaroni goreng tends to have more tomato ketchup added to it, resulting in a spicy, sweet and tangy dish. I’ve always thought the ketchup was meant to mimic a tomato-based pasta sauce.
This is a childhood (and adulthood?) favourite of mine! It’s one of those dishes that feels familiar yet different… the best kind of “fusion” that doesn’t even feel like fusion.
What is Macaroni Goreng?
Macaroni Goreng (literally “fried macaroni”) is a Malay-style stir-fried pasta dish inspired by the classic Mee Goreng. It’s cooked with dried chili paste, tomato ketchup, and kicap manis (sweet soy sauce) for a balance of spicy, sweet, and savoury flavours. Instead of noodles, they’re all tossed together with chewy macaroni.
Macaroni Goreng or Stir Fried Pasta is one of those fusion dishes that you wouldn’t consider “fusion”. Unlike Mee Siam or Mee Rebus however, it’s not exactly a common Malay hawker dish.
You won’t always find it at hawker centers, but it’s a pasar malam (night market) staple. My usual night market dinner pickup routine is usually this: I grab a packet of spicy macaroni goreng while waiting for my Ramly Burger!
Why You’ll Love This Dish
Key Ingredients to Make Macaroni Goreng
Pasta
Since it’s macaroni goreng, macaroni is the traditional choice! Something about macaroni makes this dish extra fun. Any short pasta works well, such as penne, farfalle, or conchiglie. These shapes hold sauce beautifully and are easy to scoop with a spoon.
HOWEVER, you can most definitely use long pastas such as spaghetti or linguine – then it’ll be just like Mee Goreng!
Aromatics
The base of any good stir-fried noodle (or pasta!) dish lies in its aromatics. You’ll need:
- Dried chili paste (Cili Kering Kisar) – The heart of Malay-style stir-fries. It brings that unmistakable spicy, smoky aroma and a beautiful red hue. For my easy recipe on how to make this staple, see this post.
Short on time? You can also add ready-made sambal to your macaroni goreng instead of frying the dried chilli paste. I’ve made this with Sambal Oelek, and it came out great too. Since it’s already seasoned, remember to reduce your salt and soy sauce to taste.
If you’re using sambal instead of dried chili paste, you can stir-fry it the same way—just add it at the same step and cook it down until aromatic for a deeper, richer flavor.
- Onions and garlic – These are your aromatic foundation. They add natural sweetness and depth.
If you’re making the chili paste from scratch, blend dried chilies together with the onions and garlic to form one smooth, aromatic paste.
Can I make this non-spicy?
If you want a totally spice-free dish simply do not add the dried chilli paste.
I’ve made macaroni goreng without dried chilli paste for kids, to great results and fanfare – it’s all about that tomato ketchup!
Sauces
Here’s where Macaroni Goreng gets its signature flavor: a mix of sweet, spicy, and savory sauces.
- Tomato ketchup – The secret ingredient! The same one that you squirt on your fries. It adds the signature sweet-and-tangy flavour that you won’t get from tomato puree. If you prefer a spicier and less sweet version, use tomato puree instead and add a small pinch (about ½ teaspoon) of sugar to balance it out. My go-to brands are Maggi and Heinz.
- Dark sweet soy sauce (kicap manis) – A Malay kitchen essential. It gives your macaroni that caramelized sweetness and glossy dark color.
- Oyster sauce – Adds a rich, savory depth that ties the whole dish together.
Protein
Chicken is the classic option, but you can use shrimp, beef, tempeh, or tofu—this recipe is very adaptable.
Vegetables
Some would argue, there is no need to add vegetables… but I’m all about balanced meals! A good handful of leafy vegetables such as bok choy or spinach adds nutrition and colour, but use whatever vegetables you have on hand! I added bell peppers and cherry tomatoes for colour and freshness. For convenience, you can also use frozen mixed veggies.
Key Steps to Make Macaroni Goreng
1. Cook the pasta
- Boil macaroni in salted water until almost cooked through.
- Reserve a bit of pasta water, then drain and set aside.
2. Sauté the aromatics
- Heat oil in a wok or large pan.
- Add dried chili paste, onion, and garlic, and stir-fry until fragrant and the oil turns red.
3. Add the protein
- Add chicken (or your choice of protein) and stir-fry until it’s mostly cooked.
- Add tomato ketchup, oyster sauce, and kicap manis. Stir to coat everything evenly.
4. Add the egg and vegetables
- Push the chicken to one side of the pan and crack in an egg.
- Scramble it, then mix it into the rest of the ingredients.
- Add capsicum and tomatoes, and stir-fry briefly to combine.
5. Toss in the pasta
- Add the cooked macaroni and a splash of the reserved pasta water.
- Toss well until the sauce coats every piece of pasta.
6. Add greens and season
- Stir in bok choy or other leafy greens until wilted.
- Taste and adjust seasoning with salt or a pinch of sugar if needed.
7. Finish and serve
Turn off the heat, toss in fresh cilantro, and serve hot.
How to Serve Macaroni Goreng
Serve Macaroni Goreng hot, straight from the wok. Garnish with fresh cilantro or sliced spring onions for brightness.
It’s satisfying on its own, but also pairs well with:
- A fried egg with a runny yolk
- Crispy fried shallots for crunch
- A squeeze of lime for a touch of acidity
How to Get Perfectly Al-Dente, Non-Mushy Macaroni Goreng
My one pet peeve with macaroni goreng is when it’s soft and soggy. The macaroni falls apart, and the whole dish turns into a mushy mess.
This usually happens because the pasta is boiled all the way through, and then cooked again in the wok, overcooking it past al dente.
The fix is super simple:
👉 Just boil the pasta for 1 minute less than the time stated on the packet.
For example, if your macaroni needs 8–10 minutes, cook it for 7 minutes only. Once the timer’s up, take it off the heat immediately, drain it, and save some of that pasta water — we’ll use it later to loosen up the sauce and add a little creaminess.
Tips and Tricks
Storing and Reheating
To Store
- Keep leftovers in an airtight container in the refrigerator for up to 3 days.
To Reheat
- Reheat in a non-stick pan over medium heat with a splash of water to loosen the sauce. Stir until heated through. You can also microwave it for 1–2 minutes, but reheating on the stove gives a better texture.
Watch How to Make Macaroni Goreng
Macaroni Goreng | Spicy Stir Fried Macaroni Pasta
2
servings10
minutes15
minutesSkip the noodles! This Macaroni Goreng is spicy, tangy, and perfectly saucy—your favourite Malay-style Mee Goreng, but with pasta!
Keep the screen of your device on
Ingredients
1 cup (about 100 g) macaroni or any short pasta
2 –3tbsp (30–50 mL) reserved pasta water
3 tbsp (45 mL) dried chili paste
½ onion or 2 shallots, diced
2–3 cloves garlic, minced
5 oz (150 g) chicken, diced (or any protein of choice)
2 tbsp (30 mL) tomato ketchup
1 tbsp (15 mL) oyster sauce
1 tbsp (15 mL) dark sweet soy sauce (kicap manis)
1 egg, beaten
½cup (50 g) bok choy or any leafy greens
½cup (50 g) capsicum (bell pepper), sliced (optional)
½ cup (50 g) cherry tomatoes, halved (optional)
Sugar and salt, to taste
A handful of fresh cilantro, for garnish
Fried shallots and bawang goreng, for garnish
Directions
- Cook the pasta
- Bring a pot of salted water to a boil.
- Add macaroni and cook 1 minute less than the time stated on the package (about 7 minutes). Reserve 2–3 tablespoons (30–50 mL) of pasta water, then drain and set aside.
- Sauté the aromatics
- Heat a drizzle of oil in a wok or large pan over medium heat.
- Add dried chili paste, onion, and garlic. Stir-fry for 2–3 minutes, until fragrant and the oil turns red.
- Add the protein
- Add chicken and stir-fry with the aromatics until it’s no longer pink.
- Stir in tomato ketchup, oyster sauce, and kicap manis (sweet soy sauce). Mix well to coat the chicken evenly.
- Add the egg and veggies
- Push the chicken to one side of the pan and pour in the egg.
- Scramble gently, then mix it into the rest of the ingredients.
- Add capsicum and tomatoes (if using), and stir-fry for another minute.
- Toss in the pasta
- Add the cooked macaroni along with 2–3 tablespoons (30–50 mL) of reserved pasta water.
- Toss well so the sauce coats every piece of pasta.
- Add greens and season
- Stir in bok choy or your choice of leafy greens, and cook until wilted.
- Taste and adjust with salt or a pinch of sugar, if needed.
- Finish and serve
- Turn off the heat. Garnish with fresh cilantro and fried shallots, and serve hot.
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