Name: Mee Goreng Mamak
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Chinese, Chinese-Inspired
Ingredients: 4 Garlic Cloves; 1 Banana Shallot; ½ Tbsp Sambal; 200g Chicken Breast; 100g Deep-Fried Tofu Puffs; 1 Tomato; 420g Fresh Egg Noodles; 2 Tbsp Chilli Paste; 1 ½ Tbsp Light Soy Sauce; 2 Tbsp Sweet Soy Sauce; 2 Tbsp Oyster Sauce; 1 ½ Tbsp Ketchup; 1 ½ Tsp Curry Powder; 1 tsp Sugar; ½ Tsp White Pepper; 120g Choy Sum; 2 Eggs; 150g Beansprouts; 2 tbsp Sambal; 20g Crispy Shallots; 20g Peanuts; 1 Lime; Vegetable Oil

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Mee goreng mamak is a popular dish typically found in mamak stalls (Malaysian eateries run by Indian Muslims). Whenever I go back to Malaysia, I can smell the local mamak stall serving this dish from a mile away. It's so delicious and quick to make, making it the perfect weeknight meal.

Mee Goreng Mamak

Mince the garlic and finely chop the shallot. Add a big glug of vegetable oil to a wok set over a medium-high heat, then add the garlic and shallot along with the sambal. Stir-fry for 1-2 mins.

Slice the chicken into thin strips then add to the wok and fry for 4 mins. Add some more oil, if needed.

Meanwhile, chop the tofu in half and slice the tomato into wedges.

Add the fresh egg noodles to the wok along with the sauces and seasonings, tomato and tofu, toss everything together to coat the noodles evenly for 1 minute (you want the noodles to be slightly smoky for wok hei).

Wash the choy sum and chop into three parts lengthways, and add to the wok. Push everything in the wok to the side and crack the eggs in. Wait for the eggs to slightly cook, then lightly scramble them. 

Wash the beansprouts, add to the wok and stir-fry for a few mins until the vegetables are slightly wilted (but make sure not to overcook the noodles). 

Serve your mee goreng mamak with crispy shallots, crushed peanuts, extra sambal and a wedge of lime, enjoy!

Delicious! Didn’t have Sambal so substituted with Gochujang paste and sriracha.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6360809933112

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Xiengni Zhou

As a passionate home cook and co-founder of Mama Yu's Chilli Oil, Xiengni (@xiensscran) is all about flavour and always cooked from the heart. Sharing three generations of recipes, her approach to food and family and what means is a breath of fresh air.

Chinese

Chinese-Inspired

Mee Goreng Mamak Recipe

Dinner

Mince the garlic and finely chop the shallot. Add a big glug of vegetable oil to a wok set over a medium-high heat, then add the garlic and shallot along with the sambal. Stir-fry for 1-2 mins.

Slice the chicken into thin strips then add to the wok and fry for 4 mins. Add some more oil, if needed.

Meanwhile, chop the tofu in half and slice the tomato into wedges.

Add the fresh egg noodles to the wok along with the sauces and seasonings, tomato and tofu, toss everything together to coat the noodles evenly for 1 minute (you want the noodles to be slightly smoky for wok hei).

Wash the choy sum and chop into three parts lengthways, and add to the wok. Push everything in the wok to the side and crack the eggs in. Wait for the eggs to slightly cook, then lightly scramble them.

Wash the beansprouts, add to the wok and stir-fry for a few mins until the vegetables are slightly wilted (but make sure not to overcook the noodles).

Serve your mee goreng mamak with crispy shallots, crushed peanuts, extra sambal and a wedge of lime, enjoy!

Healthy

Speedy

Garlic Clove

Shallot

Sambal

Tablespoon

Chicken Breast

Gram

Deep Fried Tofu Puff

Tomato

Egg Noodle

Chilli Paste

Light Soy Sauce

Sweet Soy Sauce

Oyster Sauce

Ketchup

Curry Powder

Teaspoon

Sugar

Ground White Pepper

Choy Sum

Beansprouts

Crispy Shallot

Peanut

Lime

Vegetable Oil

Noodles

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