Mee Goreng Mamak

Every Mamak eatery in Malaysia will serve this stir-fried yellow noodle dish. The Malaysian Mamak are Malaysians of Tamil Muslim origin, There are many types of stir-fried noodles in Malaysia and the Mamak style is quite unique as It is aromatic, spicy, savoury, and sweet at the same time. It includes fried bean curd, boiled potato and chicken, and at times prawns or squid.

What makes it different from the other stir-fried noodles in Malaysia is the sauce. You can find out how to prepare the sauce below.

 

Note:

You can omit the cumin seeds, coriander powder and turmeric powder by using a Malaysian curry powder mix which is available at any supermarkets.. It will usually include Coriander, Chili, Cumin, Fennel, Turmeric, White Pepper, Cinnamon, Black Pepper, Cardamom, Star Anise, Nutmeg, Bay Leaf, Cloves.

Soak the yellow noodles in water for 5 minutes or blanch the noodles in hot water just before cooking. This is to remove the excess oil from the noodles.

 

How to make Mee Goreng Mamak

1. To make the sauce, mix sweet soy sauce, light soy sauce, tomato sauce, chili sauce, turmeric, coriander, black pepper, and water in a small bowl. Set this aside.
2. Boil potatoes for 5 minutes in a pot of water and set aside.
3. Marinate the prawns with some salt and pepper.
4. Add 1 tbsp oil to a pan and fry the tofu pieces for 2 minutes or until they turn brown. Set aside the tofu.
5. Toss the chicken pieces into the pan, and Sauté for 5 minutes or until cooked. Set aside the chicken.
6. Toss the marinated prawns into the pan, and Sauté for 5 minutes or until cooked. Set aside the prawns.
7. Add 2 tbsp oil to the pan, and switch on the high flame. Then add the cumin seeds.
8. When the cumin seeds start to pop, add the garlic and onions and Sauté for 2 minutes.
9. When the onions is translucent, add the chopped vegetables and red and green chillies.
10. Sauté for 2 minutes.
11. Add the potatoes, bean curd, chicken, tomatoes and noodles. Add the prepared sauce and some water.
12. Stir and Sauté and thoroughly mix the ingredients for 2 minutes.
13. Add 2 eggs and mix the egg yolk and whites thoroughly with the other ingredients.
14. Stir and Sauté for 2 minutes.
15. Switch off the flame and transfer the noodles to plates. Add the prawns to the plates and serve hot.
16.  

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

 

Cuisine inspiration: Malaysian Indian

 

Servings: 4

 

Ingredients

 

Sauce ingredients

1.5 tbsp kicap manis (sweet soy sauce).

2 tbsp light soy sauce.

3 tbsp tomato ketchup.

3 tbsp chili sauce.

¼ tbsp ground black pepper.

½ tbsp turmeric powder.

½ tbsp coriander powder.

2 tbsp water.

 

Noodles ingredients

½ tbsp cumin seeds or fennel seeds.

2 cloves garlic.

1 large onion, finely chopped.

¼ to ½ cup water.

2 medium sized Potatoes cut into 4 cm pieces or wedges.

2 hard pressed bean curds cut into 4 pieces.

2 tomatoes cut into quarters.

200 g to 250 g chicken breast meat, cut into bite size pieces.

20 small to medium sized prawns, unshelled and deveined.

200 g green leafy vegetables (any cabbage or kale).

200 g napa cabbage, finely chopped.

2 red chillies, remove the seeds and cut into 3 cm pieces.

2 green chillies, remove the seeds and cut into 3 cm pieces.

2 large eggs.

500 mg yellow noodles.

3 tbsp cooking oil.