Ingredients:
2 cups elbow macaroni, cooked until tender and drained ( do not rinse)
1 1/2 tablespoons vegetable oil
vegetable oil, for deep-frying
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon cayenne
2 teaspoons sesame oil
Directions:
Spread macaroni on a well-oiled baking sheet and let cool, tossing to coat with 1 1/2 tblsps oil.
Fry in batches for 2 minutes, or until pale-golden, and transfer with a slotted spoon to drain on paper towels.
Combine dry ingredients.
In a bowl, toss macaroni with sesame oil, add curry mixture and toss well.
Servings: 4-6
Time preparation: 5 min.
Time total: 25 min.