Savory Veal and Sprout Macaroni Stir-Fry (ماکارونی تفت‌داده با گوشت گوساله و جوانه) — Umami soy veal with crunchy sprouts

• 9⅞ ozMacaroni (short elbows) (uncooked)
• 10 gFine salt (for boiling water)
• 2 tbspNeutral oil (sunflower or canola)
• 12 gGarlic (about 4 cloves, finely minced)
• 6⅓ ozOnion (1 medium, thinly sliced)
• 16 ozVeal steak (thinly sliced across the grain into 5 mm strips)
• 2 gBlack pepper (freshly ground)
• 2 gGround turmeric (adds warm color and aroma)
• 4.9 ozCarrot (1 large, cut into matchsticks)
• 7.1 ozBean sprouts (rinsed and well-drained)
• ¼ cupSoy sauce (regular (not sweet))
• 3 tbspWater (to loosen the glaze)
• 6 gGranulated sugar (balances soy salinity)
• 1 tbspRice vinegar (for brightness)
• 10 gRed chili pepper (1–2 small chilies, thinly sliced (seeds removed for milder heat))
• 2⅛ ozGreen onion (about 4 stalks, sliced on the bias)

Instructions

1. 1

   Bring 2.5 liters of water to a rolling boil and dissolve 10 g salt in it. Add the macaroni and cook until al dente, 1–2 minutes less than the package suggests, then drain well and set aside so it does not overcook.

2. 2

   In a small bowl, whisk together soy sauce, 45 ml water, sugar, and rice vinegar until the sugar dissolves completely. Keep this sauce beside the stove because the stir-fry moves quickly once the pan is hot.

3. 3

   Heat a large wok or wide skillet over medium-high heat for 2 minutes, then add 30 ml neutral oil. Add the sliced onion and cook for 4–5 minutes, stirring often, until softened and lightly golden at the edges.

4. 4

   Stir in the minced garlic and cook for 30–45 seconds until fragrant but not browned. Add the veal strips, black pepper, and turmeric, then spread the meat out so it sears rather than steams.

5. 5

   Cook the veal for 5–7 minutes, tossing occasionally, until most pieces are browned and just cooked through. If the pan looks dry, add 15 ml water and scrape up the browned bits to keep the fond from burning.

6. 6

   Add the carrots and stir-fry for 2–3 minutes so they soften slightly while staying crisp. Add the drained sprouts and cook for 60–90 seconds, keeping the heat high to preserve their crunch.

7. 7

   Add the drained macaroni and pour the prepared soy-vinegar sauce over everything. Toss continuously for 2–3 minutes until the pasta is evenly glazed and the sauce lightly clings to the noodles without pooling.

8. 8

   Turn off the heat and fold in the sliced red chili and green onion so their aroma stays fresh. Rest the pan for 2 minutes, then serve immediately while the sprouts are still snappy and the veal remains tender.