Chinese Macaroni
Ingredients
* 12 oz Gluten-free elbow macaronil
* 6 eggs, scrambled and seasoned with salt, pepper and 1 tb rice winel
* 8 tomatoes, blanched in boiling water for 2 min, cool and peell
* 1/2 onion, slicedl
* 1 cup mushrooms, slicedl
* 1/2cup frozen peasl
* 1/4cup canola oil
* salt, pepper, sugar
Boil macaroni in salted water for 15 min. Drain and set aside.
Fry eggs in canola oil for 2 min until scrambled. Remove from pan.
Fry onion 3 min till soft.Fry onion 3 min till soft.
Add tomatoes. Sprinkle with 2 tb of sugar and 1 teasp salt. Cook on medium high for 10-15 minutes until tomatoes loose their water and are soft.
Add cooked macaroni, mushrooms and peas, and cook for another 5 minutes till flavor is absorbed.
Mix in scrambled eggs at the end and serve.