Pasta
Asia

In Hong Kong, the local Chinese have adopted pasta, primarily spaghetti and macaroni, as an ingredient in the Hong Kong–style Western cuisine. In cha chaan teng, macaroni is cooked in water and served in broth with ham or frankfurter sausages, peas, black mushrooms, and optionally eggs, reminiscent of noodle soup dishes. This is often a course for breakfast or light lunch fare. These affordable dining shops evolved from American food rations after World War II due to lack of supplies, and they continue to be popular for people with modest means.

Two common spaghetti dishes served in Japan are the Bolognese and the Naporitan.

In Nepal, macaroni has been adopted and cooked in a Nepalese way. Boiled macaroni is sautéed along with cumin, turmeric, finely chopped green chillies, onions and cabbage.

In the Philippines, spaghetti is often served with a distinct, slightly sweet yet flavorful meat sauce (based on tomato sauce or paste and ketchup), frequently containing ground beef or pork and diced hot dogs and ham. It is spiced with soy sauce, heavy quantities of garlic, dried oregano sprigs and sometimes with dried bay leaf, and topped with grated cheese. Other pasta dishes are also cooked nowadays in Filipino kitchens, such as carbonara, pasta with alfredo sauce, and baked macaroni. These dishes are often cooked for gatherings and special occasions, such as family reunions or Christmas. Macaroni or other tube pasta is also used in sopas, a local chicken broth soup.
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