This dish is inspired by Sean's favourite cha chaan teng (Western-style cafe) in Hong Kong, a small independent diner called Fat Boy Ming’s Cafe (肥仔銘茶餐廳). Ming’s best dish is his stir-fried macaroni, with spring onion, green pepper, BBQ pork and sausage. It’s not the most celebrated Hong Kong dish, but to me, emblematic of Hong Kong culinary pragmatism, a logical combination of cha chaan teng ingredients.
Sean's take is an adaptation of Fat Boy Ming’s dish, replacing the BBQ pork and sausage for a sweet lean Spanish chorizo that pairs well with the green peppers and spring onion. You could use whatever pork product you have on hand, or indeed, omit meat entirely. This dish is about precise cutting and stir-fry technique.