Mee Goreng Mamak

Name: Mee Goreng Mamak
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 2 tbsp Sweet Soy Sauce (Kicap Manis); 1 tbsp Light Soy Sauce; 1 tsp Dark Soy Sauce; 2 tbsp Tomato Ketchup; 1 1/4 tbsp Chili Paste (Chili Boh / Sambal), to taste; 1 tsp Curry Powder; 1 tbsp Water, mixed with curry powder; 1 tsp Sugar; 1/4 tsp White Pepper; 400g Fresh Yellow Egg Noodles (Mee); 2 tbsp Neutral Oil (Vegetable, Neutral‑Flavored); 2 Shallots, finely sliced; 3 cloves of Garlic, minced; 2 Eggs; 180g Potatoes, boiled, peeled, cut into 1.5 cm cubes and lightly fried; 120g Fried Tofu Puffs, halved; 100g Cabbage, shredded; 100g Bean Sprouts, rinsed and drained; 1 Tomato, cut into wedges; 2 Spring Onions, cut into 3 cm lengths; 1 Lime, cut into wedges

Mee Goreng Mamak is a vibrant, wok-tossed Malaysian street-food classic — springy egg noodles stir-fried with tofu puffs, tender potato, crunchy vegetables and scrambled egg in a sweet-savory, slightly tangy sauce with a hint of curry. Each bite balances smoky soy, ketchup tang and chili heat, finished with crisp fried shallots and a bright squeeze of lime for contrast.

Mee Goreng Mamak is a vibrant, wok-tossed Malaysian street-food classic — springy egg noodles stir-fried with tofu puffs, tender p... Show more

Traditional Malaysian Recipe

Health Grade

C- · Balanced

Rating

4.2

Time

40 min

Price

2,74 €

Calories

1461 kcal

vegetarian

quick

easy

one pot

Method

Prep the ingredients

Gently loosen the Fresh Yellow Egg Noodles with your fingers so the strands separate easily. Halve the Fried Tofu Puffs, peel and thinly slice the Shallots, mince the Garlic, shred the Cabbage, rinse and drain the Bean Sprouts, cut the Tomato into wedges, slice the Spring Onion into 3 cm lengths, and cut the Lime into wedges. Keep everything in small bowls beside the stove so the stir-fry can move quickly.

Mix the sauce

In a bowl, whisk together the Sweet Soy Sauce (Kicap Manis), Light Soy Sauce, Dark Soy Sauce, Tomato Ketchup, Chili Paste (Chili Boh / Sambal), the Curry Powder mixed with the Water, Sugar, and White Pepper until the sauce looks smooth and glossy. Stir well so the curry powder disappears into the liquid instead of leaving little clumps.

Boil the potatoes

Peel the Potatoes, cut them into 1.5 cm cubes, and boil them in enough water to cover until they are just tender, about 10 minutes. Drain them well and let the cubes steam-dry for a minute so they are ready to crisp up later.

Fry the potatoes

Heat 1 tbsp of the Neutral Oil in a wok or large frying pan over medium-high heat. Add the boiled potato cubes and pan-fry, turning them occasionally, until the edges are lightly golden and a little crisp, about 4 minutes. Scoop them out onto a plate and leave the remaining oil for the final stir-fry.

Stir-fry the noodles

Heat the remaining oil in the same wok over high heat. Add the shallots and garlic and stir-fry until fragrant and just starting to turn golden, then toss in the cabbage, potatoes, and tofu puffs. Add the noodles and pour in the sauce, then lift and toss everything until the strands are evenly coated and the sauce turns glossy. Push the noodles to one side, crack in the eggs, scramble them just until set, and fold them through; finish by tossing in the bean sprouts, tomato, and spring onion just long enough to warm through while they stay fresh and crisp.