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Noodle Soup with Spinach (Bakmie Kangkung) Recipe

Noodle Soup with Spinach (Bakmie Kangkung) Recipe

Noodle Soup with Spinach (Bakmie Kangkung) Recipe

Noodle Soup with Spinach boasts a myriad of ingredients that, when combined, creates a sensual explosion of flavors. Rich egg noodles with a curly texture are the foundation of this recipe, layered underneath sweet, garlicky chicken morsels, and sautéed mushrooms. Fresh water spinach (kangkung) is a mellow flavored vegetable that adds an alluring swirl of vibrant greens (and healthy antioxidants). Noodle Soup with Spinach conjures one of the most humorous memories of my earlier years—finding my father, whom we thought was at an important meeting, at the local noodle shop by his office slurping on this wonderful soup after having postponed his supposedly crucial meeting. Yes, they are that good.

Ingredients :

    • 1 lb (500 g) dried egg noodles
    • 2 tablespoons oil
    • 8-12 cloves garlic, minced
    • 1/2 cup (125 g) diced white onion
    • 2 pieces (1 lb/ 500 g) boneless, skinless chicken breasts, diced
    • 1 tablespoon ground brown bean sauce
    • 8 oz (250 g) straw mushrooms
    • 11/2 tablespoons soy sauce
    • 1/2 tablespoon sweet soy sauce
    • Ground white pepper to taste
    • 2 quarts (2 liters) chicken stock
    • 1/2 lb (250 g) water spinach (kangkung), ends trimmed; or 1/2 lb (250 g) regular spinach rinsed and drained
    • 1/2 teaspoon salt
    • 3 green onions (scallions), rinsed and sliced
    • 4 tablespoons Fried Garlic, to garnish

Method :

    1. Bring the water to a vigorous boil in a large pot or wok over high heat. Add the dry egg noodles and gently stir around for 2 to 3 minutes. Use a fork to shake the noodles around as they begin to come apart. Drain the cooked noodles and divide equally into 4 serving bowls.
    2. Heat the oil in a medium sized skillet or wok over high heat, sauté the garlic and onion until lightly browned and fragrant, for about 1 to 2 minutes.
    3. Toss in the chicken and bean sauce, and stir-fry thoroughly for 4 to 5 minutes. Add the mushroom, soy sauce, sweet soy sauce, and white pepper. Continue to stir-fry for another 2 to 3 minutes. Spoon the ingredients over the noodles in the serving bowls.
    4. Bring the stock to a vigorous boil in a large pot. Turn off the heat and gently place the water spinach in the stock along with the salt. Stir until thoroughly mixed. Ladle the soup over the noodles, sprinkle with green onions and serve immediately.