Fried, colorful noodles with kangkung

Ingredients for 2 servings:

• 120 g noodles, Chinese, wide, made from wheat flour
• 400 g water spinach (kangkung) *
• 1 small carrot(s)
• ½ tomato pepper, yellow
• 2 Pepper, red, long, mild
• 2 m.-large tomato(s)
• 2 tbsp sunflower oil
• 2 tbsp pepper, diced
• 2 tbsp garlic cloves
• 2 pinches of chili flakes
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 4 tbsp orange juice
• 6 tbsp coconut water
• 1 tbsp rice wine (Arak Masak)
• 1 tsp tapioca flour
• 1 pinch(s) vegetable stock powder
• 1 tsp vegetable stock powder
• 6 tbsp broth (see preparation)
• 1 tsp sweet soy sauce (Kecap Manis)
• 1 tbsp sauce (spring roll sauce), Thailand
• 1 tbsp rice wine (Arak Masak)
• 2 m.-large tomato(s)
• n. B. flowers

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

A famous dish and specialty of Lombok, Indonesia. Served here with oyster sauce.

* Spinach or chard can be used as a substitute for Kangkung water spinach, and green beans can be used as a substitute for the Kangkung stalks. Cook the wide noodles in plenty of salted water for 5-6 minutes until al dente. Reserve 1 cup of the broth when draining. Rinse the noodles in a sieve with cold water, let them drain, and spread them out on a fresh tea towel. Use scissors to trim the noodles slightly. For the vegetables, rinse the water spinach thoroughly and separate the leaves and stems from the stem. Starting at the top, cut the stem into pieces about 3 cm wide. Pay attention to when the stem becomes woody. Discard this part. If desired, taste the product. Keep the pieces separate from the leaves. Wash the carrot, trim both ends, peel, and slice into slices about 3 mm thick using a corrugated grater. Halve the yellow tomato pepper, deseed one half, and remove the diaphragms. Cut lengthwise into strips approximately 2 cm wide and chop crosswise into pieces approximately 3 cm wide. Remove the stems from the red peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut the halves crosswise into pieces approximately 1 cm wide. Remove the stems from the tomatoes, skin them, quarter them lengthwise, and remove the green core and seeds. Halve the quarters crosswise. For the sambal, if you don’t have frozen pepper cubes available, wash a fresh red pepper, remove the stem, cut it lengthwise, open it up, remove the seeds, cut it lengthwise into thin strands, and then cut these crosswise into small cubes. Measure the frozen peppers and let them thaw. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Mix them with the remaining ingredients to make the sambal. Season with salt and pepper. Mix the ingredients together for deglazing. To garnish, remove the stems from the tomatoes, peel them, quarter them lengthwise, and discard the green core and seeds. Heat the sunflower oil in a wok. Add the carrot, bell pepper, and chili pepper to the wok and stir-fry for 1 minute. Add the kangkung stalks and mix, then add the noodles and fry for 2 minutes. Add the tomato pieces and the mixture to deglaze the pan. Mix everything together and simmer briefly. Cover and keep warm without adding heat. Heat the sambal and add the kangkung leaves in 2 portions. After 1 minute, remove with a slotted spoon and place on the serving bowls. Add the colorful noodles and spread the remaining sambal over the kangkung. Garnish and serve immediately. Note: Kangkung is also cultivated in Holland, a relic from the Indonesian colonial era in Holland. It is occasionally available in well-stocked Asian shops. On Lombok, it’s the go-to vegetable. Since it has little flavor of its own, it’s always eaten with sambal. This is usually a very spicy dish on Lombok. As “pelicing kangkung,” it’s served in its own bowl and usually eaten with sambal and rice. The above recipe is a suggestion from a magazine for a different way of serving “pelicing kangkung.”