
Creato con AI
In a large pot, bring 4 cups of water to a boil.
Add the elbow macaroni and cook until al dente, then drain and set aside.
In the same pot, heat a little oil over medium heat.
Sauté the chopped onion and minced garlic until fragrant.
Add the sliced hotdogs and cook until they start to brown.
Stir in the diced carrot and cook for about 2 minutes.
Add the shredded cabbage and cook until it starts to wilt.
Pour in the evaporated milk and bring to a gentle simmer.
Add the cooked macaroni back into the pot.
Season with chili flakes, salt, and black pepper.
Stir well and let it cook for another 2-3 minutes.
Adjust seasoning to taste and serve hot.