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.