Mie Kangkung with Spicy Peanut Sauce

Ingredients

• 200g (7 oz) egg noodles 200g (7 oz) egg noodles
• 300g (10.5 oz) water spinach (kangkung) 300g (10.5 oz) water spinach (kangkung)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 100g (3.5 oz) roasted peanuts, finely ground 100g (3.5 oz) roasted peanuts, finely ground
• 2 tablespoons sweet soy sauce (kecap manis) 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 teaspoon sugar 1 teaspoon sugar
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Cook the egg noodles according to the package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan or wok over medium heat.
3. 3.
   Add the minced garlic and chopped red chili to the pan. Sauté for 1-2 minutes until fragrant.
4. 4.
   Add the ground peanuts to the pan and stir-fry for another 2 minutes.
5. 5.
   Stir in the sweet soy sauce, tamarind paste, sugar, and salt. Cook for 1 minute, allowing the flavors to meld together.
6. 6.
   Add the water spinach to the pan and stir-fry for 2-3 minutes until wilted.
7. 7.
   Add the cooked egg noodles to the pan and toss everything together until well combined.
8. 8.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Water spinach (kangkung) — Make sure to wash the water spinach thoroughly and remove any tough stems before cooking.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra kick of heat, add more chili or a dash of chili flakes to the peanut sauce.
• Customize the dish by adding your favorite vegetables or protein, such as tofu or shrimp.
• To save time, you can use pre-made peanut sauce instead of making it from scratch.
• Garnish the dish with chopped spring onions and fried shallots for added flavor and texture.
• Serve Mie Kangkung with a squeeze of fresh lime juice for a tangy twist.

Serving advice

Serve Mie Kangkung hot as a main course. It can be enjoyed on its own or with a side of steamed rice for a heartier meal.

Presentation advice

To enhance the presentation, arrange the stir-fried water spinach and noodles neatly on a plate. Drizzle the peanut sauce over the top and garnish with chopped spring onions and fried shallots. Serve with a lime wedge on the side for an extra pop of color.