This Indonesian-style macaroni with spicy ground beef is one of those recipes I always go back to. It’s quick, easy, and full of flavor. Ready in just 20 minutes. Perfect for busy days when you want something warm and tasty without too much work. You don’t need fancy ingredients—just what you probably already have in your kitchen.
The soft pasta, spicy beef, and fresh veggies mix so well together. And then there’s that fried egg on top with crispy fried onions—pure comfort food. Everything is made in one big pan, and that makes it even better.
Easy Wok Macaroni with Kecap, Sambal and Crunchy Onions
I grew up eating Dutch macaroni, and I loved it. Yet, I always add soy sauce when I eat my macaroni because I like the soy sauce flavor combined with macaroni. But I always felt it could use a bit more flavor.
And what would it need to become even better? Some sambal? Trassi and some spices. That became a great combination! Now, this is one of our family favorites. It’s a dish I often make when I want something cozy but also with a little kick. My kids love it, and I always make a bit more because it tastes just as good the next day.
You can serve this dish on its own, or with a quick cucumber salad on the side. It’s also great for meal prep. It’s simple, it works every time, and it brings a bit of Indonesia to your dinner table.
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📖 Recipe
RECIPE CARD
Ingredients
- 1 pound macaroni
- 1 cube vegetable stock
- 2 tablespoons sunflower oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon sambal oelek
- 1 tablespoon dark brown sugar
- 1 tablespoon tomato paste
- ½ teaspoon Chinese five-spice powder
- ¼ teaspoon trassi, fermented shrimp paste
- 1 pound ground beef
- 4 tablespoons Kecap Manis, sweet soy sauce
- 2 tablespoons kecap asin, salty soy sauce
- 1 tablespoon sesame oil
- 1 pound stir-fry vegetables, e.g., mix of snow peas, sliced cabbage, sliced onion, bean sprouts
- 4 eggs
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Instructions
- Cook the macaroni in a big pot with boiling water and the bouillon cube. When ready, drain and rinse under cold water. Set it aside.1 cube vegetable stock, 1 pound macaroni
- In a large wok or frying pan, heat 1 tablespoon of sunflower oil. Add the onion and garlic and cook until soft.2 tablespoons sunflower oil, 1 onion, 3 cloves garlic
- Add the sambal, brown sugar, five-spice, tomato paste, and trassi. Stir for a minute until it smells nice.1 teaspoon sambal oelek, 1 tablespoon dark brown sugar, 1 tablespoon tomato paste, ½ teaspoon Chinese five-spice powder, ¼ teaspoon trassi
- Add the ground beef and cook until it’s brown and crumbly.1 pound ground beef
- Now add the kecap Manis, kecap Asin, and sesame oil. Let everything simmer so the flavors mix well.4 tablespoons Kecap Manis, 2 tablespoons kecap asin, 1 tablespoon sesame oil
- Add the vegetables and stir-fry for about 5 minutes. You can cook them longer or shorter depending on how crunchy you like them.1 pound stir-fry vegetables
- Add the cooked macaroni to the pan and mix well. Make sure everything is hot.
- In a separate pan, heat the rest of the oil and fry the eggs the way you like them.4 eggs
- Scoop the macaroni into bowls or onto plates, top each with a fried egg, and sprinkle with fried onions.
Notes
- Want it spicier? Add more sambal or a pinch of chili flakes.
- Try it with ground chicken or cubes of ham instead of beef for a change.
- Refrigerator: You can keep them in a sealed container in the fridge for up to 2 days.
- Freezer: Let the dish cool down first, then freeze it in a container.
- Reheating: Heat in a pan over medium heat while stirring.
Nutrition
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