Ingredients with Measurements:
- 200g Mi Kangkung (water spinach noodles)
- 2 tablespoons vegetable oil
- 5 cloves garlic, minced
- 1 red chili, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- Salt and pepper to taste
Special Equipment Needed:
- Wok or large frying pan
Step-by-Step Instructions:
1. Cook the Mi Kangkung noodles in boiling water for 2-3 minutes until tender. Drain and set aside.
2. Heat the vegetable oil in a wok or large frying pan over high heat.
3. Add the minced garlic and sliced red chili and stir-fry for 30 seconds until fragrant.
4. Add the cooked Mi Kangkung noodles to the wok and stir-fry for 1-2 minutes until heated through.
5. Add the soy sauce, oyster sauce, sugar, salt, and pepper to the wok and stir-fry for another 1-2 minutes until the noodles are evenly coated with the sauce.
6. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- High heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Mi Kangkung noodles can be substituted with any other type of Asian noodles such as udon or soba.
- Vegetable oil can be substituted with any other type of cooking oil.
- Red chili can be substituted with green chili or omitted for a milder flavor.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Oyster sauce can be substituted with hoisin sauce or vegetarian oyster sauce for a vegetarian option.
Variations:
- Add sliced chicken, beef, or shrimp for a protein-packed meal.
- Add sliced vegetables such as bell peppers, carrots, or mushrooms for extra nutrition.
- Add a beaten egg to the wok and scramble it with the noodles for a classic Chinese-style fried rice flavor.
Tips and Tricks:
- Make sure to cook the Mi Kangkung noodles until tender but not mushy.
- Use high heat to ensure that the noodles are stir-fried quickly and evenly.
- Adjust the amount of soy sauce, oyster sauce, and sugar to your taste preferences.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the Stir-Fried Mi Kangkung with Garlic in a large bowl or on a plate.
- Garnish with sliced green onions or cilantro for added flavor and color.
Pairings:
- Serve with a side of steamed rice or quinoa for a complete meal.
Suggested Side Dishes:
- Chinese-style stir-fried vegetables
- Egg drop soup
- Steamed dumplings
Troubleshooting Advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok to loosen up the sauce.
Food Safety Advice:
- Make sure to cook the Mi Kangkung noodles until fully cooked to avoid any risk of foodborne illness.
Food History:
- Mi Kangkung is a type of water spinach noodle commonly used in Southeast Asian cuisine.
Flavor Profiles:
- The Stir-Fried Mi Kangkung with Garlic has a savory and slightly spicy flavor with a hint of sweetness from the sugar.
Serving Suggestions:
- Serve the Stir-Fried Mi Kangkung with Garlic as a main dish for lunch or dinner.
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Region: Thai