Ingredients with Measurements:
- 200g dried mi noodles
- 1 bunch kangkung (water spinach), washed and cut into 2-inch pieces
- 1 can (400ml) coconut milk
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 red chili, sliced
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tbsp lime juice
Special equipment needed: None
Step-by-step instructions:
1. Cook the mi noodles according to package instructions. Drain and set aside.
2. In a pan, heat the vegetable oil over medium heat. Add the garlic, onion, and red chili. Cook until fragrant, about 1-2 minutes.
3. Add the kangkung to the pan and stir-fry for 2-3 minutes until wilted.
4. Pour in the coconut milk and stir to combine. Add the salt, sugar, and soy sauce. Bring to a simmer and cook for 5-7 minutes until the sauce has thickened slightly.
5. Add the cooked mi noodles to the pan and stir to coat in the sauce. Cook for another 2-3 minutes until heated through.
6. Remove from heat and stir in the lime juice.
7. Serve hot.
20-25 minutes
Temperature: Medium heat
Serving size: 2-3 servings
Nutritional information:
- Calories: 465
- Fat: 30g
- Carbohydrates: 42g
- Protein: 7g
- Fiber: 4g
Substitutions for ingredients:
- Mi noodles can be substituted with any other type of noodles.
- Kangkung can be substituted with spinach or bok choy.
- Red chili can be substituted with chili flakes or omitted for less spice.
Variations:
- Add sliced chicken or shrimp for a protein boost.
- Use coconut cream instead of coconut milk for a richer sauce.
- Add sliced mushrooms or bell peppers for extra flavor and texture.
Tips and tricks:
- Be careful not to overcook the kangkung as it can become mushy.
- Adjust the amount of chili to your desired level of spice.
- Use fresh lime juice for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro or sliced green onions.
Pairings:
- Serve with a side of steamed rice.
Suggested side dishes:
- Fried tofu or tempeh.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or coconut milk to thin it out.
Food safety advice:
- Make sure to wash the kangkung thoroughly before cooking.
Food history:
- Mi kangkung is a popular Indonesian dish that originated in Java.
Flavor profiles:
- Creamy, slightly sweet, and savory with a hint of spice.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Thai