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


  • 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


  1. 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. 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. 3

    Add in the sauce, broth, peanuts, pepper and salt. Raise the heat to high and bring to a boil, stirring occasionally.

  4. 4

    Add in cabbage and carrots and simmer until the meat and the vegetables are cooked through about 3 minutes.

  5. 5

    Add the noodles, the yu choy and bean sprouts and bring to a boil.

  6. 6

    Serve garnished with a lime wedge and the other garnish ingredients, if using.

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