Mie kangkung (water spinach, chicken and mushroom topped noodle)

Main Dish
4 servings
10 min
20 min
Very Easy


Number of serving: 4
1 package of shanghai noodle, boiled, drained and oiled

bunch of water spinach/kangkung, boiled

To make the soup:

1.5 L of fresh chicken broth

4 cloves of garlic, chopped

2 green onion, chopped

2 egg

1 tablespoon of corn starch

salt, pepper and sugar to taste

To make chicken topping:

4 cooked whole chicken leg

1 can of quail egg

2 can of whole straw mushroom

4 cm ginger

6 cloves of garlic, chopped

2 tablespoons fish sauce

2 tablespoons oyster sauce

3 tablespoons sweet soy sauce

3 green onion, chopped

ground white pepper



sesame oil for saute


  • Boil the broth and add previously sauteed garlic. Add salt, pepper and sugar to taste. You may add some broth block to enrich the taste.
  • Crack the egg and stir it instantly. Mix the corn starch with a little bit of water and then pour the liquid into the boiling broth and stir until thicken. At last add the chopped green onion.
  • Shred the chicken meat into small pieces or cut into square chunk and discard the bones. In a pan, saute the garlic and ginger for 2 minutes.
  • Add the shredded chicken meat, continue to stir. Add fish sauce, oyster sauce, pepper and sugar.
  • Add mushroom and then sweet soy sauce, stir constantly. Add water as needed. Add quail egg, green onion and adjust the taste.
  • To serve in a bowl, place the noodle first, and then kangkung and chicken topping. Pour the soup on top of it. Sprinkle some fried onion.


Mie Kangkung (Water Spinach, Chicken and Mushroom Topped Noodle), photo 1
Mie Kangkung (Water Spinach, Chicken and Mushroom Topped Noodle), photo 2


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