Serves 1
Directions
- 1Slice the bell peppers.
- 2Slice the mushrooms.
- 3Separate the kangkong (water spinach) leaves and tender stems.
- 4Slice the tender stems of the kangkong.
- 5Sauté the minced garlic and sliced white onion in coconut oil.
- 6Add the straw mushrooms and continue to sauté.
- 7Pour in vegetable stock.
- 8Add water.
- 9Add soy sauce and vegetarian oyster sauce.
- 10Add the flour noodles to the pan.
- 11Stir the noodles to cook evenly.
- 12Add the sliced bell peppers and kangkong stems.
- 13Mix well.
- 14Add the kangkong leaves.
- 15Mix until the kangkong leaves are wilted.
- 16Season with salt and pepper to taste.
Ingredients
- 5 cloves garlic, minced
- 1 white onion, sliced
- 2 bell peppers, sliced
- 1 cup straw mushrooms
- 2 bundles kangkong (water spinach) leaves and tender stems separated
- 2 tbsp coconut oil
- 1 cup vegetable stock
- 1 cup water
- 2 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce
- salt
- pepper
- spring onions for garnish
- 200 g flour noodles
Equipment
knifecutting boardpanwooden spoon
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