Ground Beef Macaroni

Macaroni, the extended machine-made dry noodle which does not contain egg. It is an excellence source of folic acid. The common American-style macaroni is in elbow-shaped. Macaroni has adopted in Chinese style western cuisine in western cultural influenced countries such as Hong Kong, Malaysia and Singapore. The following recipe is quick to cook and easy to serve. Children love the cute elbow size. It can yield 4 servings.



Ingredients:
6 oz enriched Elbow Macaroni
1/3 cup ground beef
1/4 orange bell pepper, cut into bite-size
3-4 white mushroom, sliced
2 Chinese cabbage pieces, sliced
3 Tbsp chopped onion
1 garlic clove, minced
2 tsp vegetable/olive oil
half package of organic mushroom condensed soup

Directions:
(1) Cook the pasta in boiling water, 8 minutes
(2) Drain the pasta and put aside
(3) Heat the oil, brown onion and garlic
(4) Add in the ground beef, stir and cook, 3 minutes
(5) Add in mushroom, stir and cook, 3 minutes
(6) Add in pepper and cabbage, stir and cook
(7) Add in the cooked macaroni, stir to mix well
(8) Flavor with mushroom soup, salt and black pepper to taste, stir to mix well
(9) Touch up with little shredded mild cheddar cheese
(10) Remove and serve immediately, sprinkle little cheese on top

Note: To substitute the packaged mushroom soup, flavor with little lemon juice and milk