Name: Water Spinach Noodle
Yield: 4
Ingredients: 500.0g Chicken Fillets, diced; 500.0g Chicken Bone; 50.0g Garlic; 50.0g Shallots; 40.0g Dried Shrimp, roasted; 150.0g Bango Kecap Manis 1.52kg; 30.0g Knorr Oyster Sauce 1kg; 4.0tbsp Sesame Oil; 2.0pc Lime Leaves; 2.0pc Bay Leaves; 0.0 Salt To Taste; 15.0g Knorr Chicken Powder Refill 1kg; 750.0ml Water; 4.0tbsp Cornstarch; 500.0g Egg Noodle; 2.0bundle Kale; 0.0 Leeks To Taste; 0.0 Fried Onions To Taste; 0.0 Lime To Taste; 0.0 Sambel Boiled To Taste

Water spinach noodle is Betawi favorite dish. The combination of chewy noodles with crunchy water spinach resulting a uniquetaste. Perfect the taste with Kecap Bango that trusted by 9 out of 10 chefs as a mainstay of Indonesian culinary delights.

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Preparation

How to Cook Water Spinach Noodle
- Puree or blend the garlic, shallots, and roasted shrimp.
- Saute the spices and add bay leaves, lime leaves until fragrant. Then put the chicken fillet and chicken bones, stir until the color changes. Add Bango Kecap Manis, Knorr Oyster Sauce, sesame oil, Knorr Chicken Powder and other seasonings, stir well. Pour the water, cook until cooked and the taste is right.
- Still in a boiling state, add the dissolved cornstarch. Stir until the consistency is evenly distributed. Set aside.
- Serving: place the boiled noodles in a bowl. Boil the water spinach just before serving, avoiding turning black. After boiling, pour it over the noodles. Then pour the thick sauce with the chicken pieces.
- Serve with a sprinkling of fried onions, lime, and chili sauce as a companion.

Water Spinach Noodle

Ingredients

Water Spinach Noodle

How to Cook Water Spinach Noodle

How to Cook Water Spinach Noodle

Preparation

How to Cook Water Spinach Noodle

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