Mie Kangkung Note by Note

Ingredients

In the original Indonesian Mie Kangkung, the dish consists of stir-fried noodles and water spinach, typically flavored with soy sauce, garlic, and chili. In this Note by Note adaptation, we deconstruct the dish and reimagine its elements using innovative techniques and flavor combinations. The handmade noodles are infused with a unique blend of herbs and spices, and the sauce is transformed into a velvety, umami-rich creation. The dish is elevated with the addition of crispy shallots and tangy pickled vegetables, creating a multi-dimensional culinary experience. We alse have the original recipe for Mie kangkung, so you can check it out.

• 200g (7 oz) handmade noodles 200g (7 oz) handmade noodles
• 150g (5.3 oz) kangkung (water spinach) 150g (5.3 oz) kangkung (water spinach)
• 2 tablespoons fermented soybeans 2 tablespoons fermented soybeans
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon crispy shallots (for garnish) 1 tablespoon crispy shallots (for garnish)
• Pickled vegetables (for serving) Pickled vegetables (for serving)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the handmade noodles according to package instructions. Drain and set aside.
2. 2.
   Blanch the kangkung in boiling water for 1 minute. Drain and set aside.
3. 3.
   In a small bowl, mash the fermented soybeans with a fork until smooth.
4. 4.
   Heat the vegetable oil in a pan over medium heat. Add the minced garlic and chopped shallots, and sauté until fragrant.
5. 5.
   Add the mashed fermented soybeans to the pan and cook for 2 minutes, stirring constantly.
6. 6.
   Add the cooked noodles and blanched kangkung to the pan. Toss gently to coat the noodles and kangkung with the sauce.
7. 7.
   Remove from heat and transfer the Mie Kangkung Note by Note to serving plates.
8. 8.
   Garnish with crispy shallots and serve with pickled vegetables on the side.

Treat your ingredients with care...

• Handmade noodles — Ensure that the noodles are cooked al dente to maintain their texture and prevent them from becoming mushy.
• Kangkung (water spinach) — Blanch the kangkung quickly to retain its vibrant green color and crispness.
• Fermented soybeans — Mash the fermented soybeans until smooth to ensure a consistent texture in the sauce.
• Crispy shallots — To achieve perfectly crispy shallots, thinly slice them and fry them in hot oil until golden brown. Drain on paper towels to remove excess oil.
• Pickled vegetables — You can use a variety of vegetables such as cucumber, carrot, and radish for pickling. Slice them thinly and soak them in a mixture of vinegar, sugar, and salt for at least 30 minutes before serving.

Tips & Tricks

• For a spicier kick, add a dash of chili flakes or a drizzle of chili oil to the dish.
• Experiment with different types of handmade noodles, such as egg noodles or rice noodles, to add variety to the dish.
• If fermented soybeans are not available, you can substitute with miso paste for a similar umami flavor.
• Customize the pickled vegetables by adding your favorite herbs and spices, such as dill, coriander seeds, or chili flakes.
• To make the dish more substantial, you can add protein such as tofu, tempeh, or grilled chicken.

Serving advice

Serve Mie Kangkung Note by Note as a main course, accompanied by a refreshing cucumber and mint salad. The dish pairs well with a glass of chilled white wine or a citrus-infused iced tea.

Presentation advice

Arrange the noodles and kangkung on the plate, creating a visually appealing composition. Drizzle the sauce over the noodles and garnish with crispy shallots. Place the pickled vegetables on the side for a pop of color. Serve the dish on vibrant, handmade ceramic plates to enhance its artistic presentation.