Macaroni chinois (), sometimes called fried macaroni, is a dish from Canadian Chinese cuisine. The dish is commonly served in Chinese restaurants in Quebec. It was invented by Chinese restaurant owners in Quebec City during the mid-20th century to fit the tastes of local Canadian customers.
The dish is a local adaptation, rather than a traditional Chinese recipe, with soy sauce being the primary ingredient from Chinese cuisine.
Description It is a type of stir fry that consists of elbow macaroni with vegetables and meat, typically beef or pork in a sauce that contains soy sauce and Worcestershire sauce. Various recipes may call for onions, peppers, broccoli, carrots, celery or other vegetables.
See also
American chop suey American goulash Chinese Canadians Culture of Quebec
References
External links Recipe 1 Recipe 2