Recipe courtesy of Padma Lakshmi
Mi Goreng
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 387
- Total Fat
- 13
- Saturated Fat
- 1
- Carbohydrates
- 58
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 534
Ingredients
1/2 pound linguine
Salt
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
Directions
- 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.
- 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.