Fried Macaroni

1. Heat oil in a large skillet or wok. Add dry macaroni to fry.
2. While macaroni is frying, chop the green onions. Add to the pan.
3. When almost all of the macaroni have white scorch marks and quite a few of them are downright brown (see photo), then push them to the side of the pan to expose the middle. The macaroni needs to be really quite fried. Don’t be afraid to use high heat, just be vigilant.
4. Pour the tomatoes onto the exposed middle of the pan. They will steam and sputter. Let the tomatoes fry for about 7 minutes. Stir just a few times (stir just in the middle, don’t mix in with the macaroni). They should thicken up a bit and you should be able to smell that they are “cooked.”
5. Pour in 1 can of broth. I like to use Kitchen Basics all natural broth or my own broth if I have some. If you need to, use the empty tomato can to measure the broth.
6. Run kitchen water until very hot, then add two cans of hot water (use the empty tomato can again) into the pan. Add salt. The heat should still be on high. When it begins to boil violently, you may finally turn the heat down to medium.
7. Let cook until macaroni is just done. It should be a bit soupy. Adjust salt to taste.

Tip: if you scale this up or down, it is MUCH better to err on the side of too much water than too little. Too much water and it is a delicious brothy soup. Too little and you are forced to add more water mid-cooking and the dish ends up mushy and disgusting.