Malaysian Mamak Fried Noodles (Mee Goreng Mamak)
Mee goreng mamak Say it: mee goh-RENG mah-MAHK
Mee goreng mamak is the smoky, tangy fried noodle plate served at Malaysian Mamak stalls, day or night. Fresh yellow noodles are tossed in a wok with tomato ketchup, chili paste, soy sauce, potato, tofu, egg and bean sprouts. The result is savoury, gently sweet, spicy and deeply satisfying, with soft noodles, crisp sprouts and golden potato. It is a staple of Malaysian Indian Muslim street food and a favourite supper order with lime and teh tarik.
Malaysian Mamak Fried Noodles (Mee Goreng Mamak)
Mee goreng mamak
Pronounced mee goh-RENG mah-MAHK
- Serves
- 4
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, soy, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the sauce
For the noodles
Method
Stir the ketchup, chili paste, soy sauce, kecap manis, sugar and water in a small bowl until smooth. Rinse the noodles under warm water, separate the strands and drain very well. Boil the potato in a saucepan of water for 5–6 minutes, until a knife enters with slight resistance, then drain.
Heat 2 tbsp (30 ml) of the oil in a wok or large frying pan over medium-high heat. Fry the tofu until golden on all sides, 4–5 minutes, then transfer to a plate. Add the potato and fry until the edges are golden, 4–5 minutes, then transfer with the tofu.
Add the remaining 1 tbsp (15 ml) oil to the wok. Stir-fry the onion and garlic for 1–2 minutes, until fragrant and the onion softens. Pour in the eggs and scramble until just set but still glossy.
Add the noodles and the sauce. Toss over high heat for 2–3 minutes, until the noodles are evenly coated, hot and glossy.
Add the tofu, potato, bean sprouts and spring onions. Stir-fry for 1–2 minutes, until the sprouts just wilt and the potato is heated through, keeping the noodles moving so they do not clump.
Divide among plates, scatter over the red chili and serve with lime wedges.
Regional variants
Many Mamak stalls add sliced chicken, prawns or squid; for a vegetarian version, omit the egg and use extra tofu. Some cooks add a handful of shredded cabbage with the bean sprouts.
Cook's notes
- If fresh yellow egg noodles are unavailable, use 8 oz (225 g) dried egg noodles cooked just shy of al dente and drained very well.
- Keep the wok hot and toss constantly; overcrowding steams the noodles instead of frying them.
- Parboil the potato only until barely tender so it holds its shape when stir-fried.
Serve with
Lime wedges, extra sambal and a glass of teh tarik or iced lime juice.
Make ahead and storage
Best eaten immediately; leftovers keep in the fridge for up to 2 days and reheat well in a hot wok with a splash of water.
