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Sponsored Recipe: Mee Istimewa (Noodle Soup)
[Photograph: Malaysia Kitchen for the World]
Recipe by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Sponsored Recipe: Mee Istimewa (Noodle Soup)
About This Recipe
| Yield: | 4 as a soup course, 2 as a meal |
| Active time: | about 20 minutes |
| Total time: | about 20 minutes |
| Special equipment: | Wok, or medium skillet |
Ingredients
- 1 Tbs. vegetable oil
- 1/2 tsp finely chopped garlic
- 1 tsp. finely chopped shallots
- 1/4 cup finely chopped onions
- 4 oz. thinly sliced beef or chicken (or 4 oz peeled shrimp or sliced tofu)
- 1 cup sauce (mix 1 cup of ketchup with 2 1/2 cups of Bentara Sweet Chili Sauce
- 4 cups homemade or low-sodium beef or chicken broth
- 1 cup chopped peanuts
- 1/8 tsp freshly ground white pepper
- 8 oz. cooked egg noodles
- 1 leaf cabbage, cut into 1 inch pieces
- 1 small carrot, julienned
- 2 stalks of yu choy (or substitute with baby spinach, cut into 2 inch pieces
- 1/2 oz. bean sprouts
Procedures
-
1
In a wok or medium skillet, heat the oil over medium heat, add garlic, shallots and onions and stir fry until lightly browned but not burned, about 2 minutes. Add the meat and continue cooking until the meat is almost cooked through, about 2 more minutes.
-
2
If using shrimp or tofu, add them towards the end of cooking together with the noodles, as both need less time to cook.
-
3
Add in the sauce, broth, peanuts, pepper and salt. Raise the heat to high and bring to a boil, stirring occasionally.
-
4
Add in cabbage and carrots and simmer until the meat and the vegetables are cooked through about 3 minutes.
-
5
Add the noodles, the yu choy and bean sprouts and bring to a boil.
-
6
Serve garnished with a lime wedge and the other garnish ingredients, if using.
