Recipe courtesy of Padma Lakshmi

Mi Goreng

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  • Yield: 4 servings
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1/2 pound linguine


2 tablespoons vegetable oil

1 cup minced onions

2 teaspoons minced gingerroot, or 1 teaspoon ground ginger

2 cloves garlic, minced

3 cups broccoli florets

2 carrots, diced

2 celery stalks, diced

1 teaspoon Chinese five-spice powder

1 teaspoon chili paste, or to taste

2 tablespoons soy sauce, or to taste

1 to 2 tablespoons Oriental sesame oil

1 tablespoon mango chutney


  1. In a large pot of boiling salted water cook the linguine until it is al dente and drain, reserving 1/2 cup of pasta cooking liquid.
  2. Meanwhile, prepare the vegetables: In a large nonstick skillet set over moderately high heat, warm the oil until hot, add the onions, gingerroot and garlic and cook, stirring occasionally, for 3 minutes. Add the broccoli, carrots, celery and salt to taste and cook, stirring, for 5 minutes more. Add the five-spice powder, chili paste, soy sauce and 1/2 cup of pasta cooking liquid and cook, stirring occasionally, until vegetables are crisp-tender. Stir in the sesame oil and chutney. Add the drained pasta and stir to combine.