Make this easy and flavorful Mie Kangkung recipe at home! A comforting Indonesian noodle dish with kangkung, savory broth, and protein-packed toppings.

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If you’re craving a comforting bowl of noodles that’s both easy to prepare and packed with flavor, this easy Mie Kangkung recipe is just what you need. Popular in Indonesia, Mie Kangkung is a street food favorite made with springy noodles, fresh water spinach (kangkung), and a rich, savory broth. It’s warm, cozy, and full of umami—perfect for any time of the day.

The beauty of this dish lies in its balance. You get chewy noodles, tender kangkung, hearty protein toppings, and a broth that ties everything together. And the best part? You can make it in under 30 minutes with simple ingredients found in most Asian grocery stores.

Why You’ll Love This Easy Mie Kangkung Recipe

• Quick and simple: Ready in less than 30 minutes.
• Customizable: Add chicken, shrimp, tofu, or beef to suit your taste.
• Nutritious: Kangkung adds a fresh crunch and plenty of vitamins.
• Comforting: Warm broth and noodles make it a cozy meal anytime.

Ingredients to Make Mie Kangkung

Serves: 3 | Prep time: 10 minutes | Cook time: 15 minutes

Mie kangkung is a beloved Southeast Asian street-food classic: springy noodles tossed with vibrant kangkung (water spinach) in a savory, slightly sweet sauce. This easy mie kangkung recipe keeps things flexible so you can cook it on any weeknight. It’s fragrant, glossy, and packed with texture — the perfect comfort meal when you want something fast but deeply satisfying.

• 250 g egg noodles (fresh or dried; substitute whole-wheat or rice noodles as desired)
• 200 g kangkung (water spinach), washed and roughly chopped
• 200–250 g sliced pork belly, pork shoulder, or boneless chicken thigh/breast (choose one)
• 3 cloves garlic, minced
• 2 shallots, thinly sliced (optional)
• 2 tbsp oil (vegetable, canola, or peanut oil but not olive oil)
• 2 tbsp oyster sauce (or vegetarian oyster sauce)
• 1 tbsp light soy sauce
• 1 tsp kecap manis (sweet soy sauce) or 1 tsp brown sugar
• 150–200 ml chicken or vegetable broth (or water)
• 1 tsp cornstarch mixed with 2 tbsp cold water (slurry)
• Pinch of white or black pepper
• Optional: 1–2 red bird’s eye chilis or 1 tsp sambal oelek for heat
• Garnish: fried shallots, chopped spring onion, lime wedges

Step-by-Step Directions

1. Cook noodles – If using dried noodles, cook according to package instructions until just tender. Drain, rinse under warm water, and set aside. If using fresh noodles, flash boil for 30–60 seconds and drain.
2. Make the sauce – In a small bowl, whisk together the oyster sauce, soy sauce, kecap manis (or sugar), and broth. Set aside.
3. Cook the pork or chicken – Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Add the sliced pork or chicken. Stir-fry for 2–3 minutes (chicken) or 3–4 minutes (pork) until browned and mostly cooked through. Push the meat to one side of the wok. Add the remaining 1 tbsp oil if needed.
4. Stir-fry aromatics – Add garlic and shallots to the empty side of the wok. Stir-fry for 30–45 seconds until fragrant and lightly golden. Mix with the pork or chicken.
5. Add kangkung – Toss in the chopped kangkung and stir for 1–2 minutes until it begins to wilt but stays bright green and crisp.
6. Combine noodles and sauce – Add the cooked noodles to the wok. Pour the sauce mixture over everything, tossing quickly to coat the noodles, meat, and greens evenly. If it looks dry, add a splash more broth or water.
7. Thicken the sauce – Give the cornstarch slurry a stir, then drizzle it into the wok while tossing. Cook for 30–60 seconds until the sauce becomes glossy and clings to the noodles.
8. Finish and serve – Season with pepper, extra soy sauce, or kecap manis to taste. Plate and top with fried shallots, chopped spring onion, chili slices if desired, and a squeeze of lime.

Flavor Tips

• Toast a candlenut or add a teaspoon of shrimp paste (belacan) for authentic depth.
• For more caramelized notes, let the sauce reduce slightly before adding the slurry.
• Always add the slurry at the end to achieve that signature glossy finish.

Healthier Options

If you’d like to lighten up this easy mie kangkung recipe, try these swaps:

• Use whole-wheat noodles, soba, or shirataki for more fiber and fewer calories.
• Reduce oil to 1 tbsp and stir-fry in a nonstick pan.
• Add more greens like bok choy, broccoli, or bean sprouts for volume and nutrients.
• Opt for low-sodium soy sauce and broth, and go light on kecap manis to reduce sodium and sugar.

High-Protein Ideas

Want to make this a muscle-friendly meal? Here’s how to boost the protein:

• Shredded grilled chicken breast (150 g) — lean and quick.
• Shrimp (150–200 g) — light, high-protein seafood option.
• Tofu or tempeh cubes — pan-fry until golden before adding.
• Egg upgrade — scramble eggs into the wok or top with a fried egg.
• Plant-based — toss in edamame or seitan strips for vegan protein.

Macros (per serving, base recipe without added meat)

Approximate values, based on 3 servings with egg noodles:

• Calories: ~410 kcal
• Protein: ~11 g
• Carbohydrates: ~54 g
• Fat: ~12 g
• Fiber: ~3–4 g

If you add 150 g cooked chicken or shrimp, protein increases by ~25–30 g and calories by ~150–200 per serving, depending on the protein used.

This easy mie kangkung recipe is an adaptable weeknight winner — fast to make, intensely flavorful, and endlessly customizable. Keep the essentials (fresh kangkung, a glossy, savory-sweet sauce, and chewy noodles) and experiment with noodles, proteins, and toppings until you find your favorite version.

Love Indonesian flavors? Bookmark this recipe and try the high-protein variation next time for a filling, muscle-friendly meal. Also, check out this collection of Indonesian recipes to try.