Stir-Fry

Mee Goreng Mamak (Mamak-Style Stir-Fried Noodles)

December 23, 2020
3 Ratings
Photo by WoonHeng Chia
Author Notes

Mee goreng Mamak, or Mamak-style noodles, is a type of noodle dish from Malaysia that you can find at a lot of local roti canai eateries. Mee is "noodles" in Malay and goreng means "fried," which is the method of cooking this meal. This dish is normally made with fresh egg noodles, boiled potatoes, pan-fried tofu, choy sum, and tossed with a delicious sauce.

This is a nostalgic dish that I grew up with. In the old days, youngsters liked to hang out at Mamak stalls as air-conditioned coffee shops were not common. Mamak stalls are often open-air with an open "kitchen." You could see the chef flip and toss the roti, pull the milky tea, and of course toss these noodles in a big heated wok. The aroma of these dishes and the sound of the spatula clanking the wok always led me to the stall without fail. You don’t need to know the exact location, you just need to follow the sound and the smell.

Today, you’ll see how to make the mee goreng Mamak using fresh yellow noodles with a mixture of flavorful sauces and spices. And let’s not forget a good wok to toss the noodles around. Happy cooking!
WoonHeng Chia

  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 2
Ingredients
  • Noodle Dish
  • 2 servings fresh yellow noodles
  • 1 small potato
  • 3 cloves garlic, finely chopped
  • 4 ounces plant-based "egg" (optional)
  • 1/2 cup mung bean sprout
  • 1/4 cup pan-fried tofu slices
  • 1/4 cup chopped choy sum (YuChoy)
  • oil for cooking
  • For the sauce
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon sambal oelek or homemade sambal
  • 1 tablespoon dark soy sauce (thin) or use ½ tablespoon if using thick dark soy sauce
  • 1 tablespoon Malaysian curry powder
  • 3 teaspoons sugar
  • 1/2 cup water
In This Recipe
Directions
  1. Prepare the potato: Wash and scrub the potato with a brush to remove dirt. Fill a tall pot with water (big enough to fit the potato) and place the potato in. Cover the pot with a lid and cook the potato (skin on) until it’s fork-tender, about 30 minutes. Drain out the water and once it’s cool enough to handle, peel off the skin and cut it into cubes.
  2. In a large bowl, mix all the sauce ingredients until well combined and set aside until ready to use.
  3. Quick Tip for fresh yellow noodles: Normally fresh yellow noodles are oiled. I like to rinse it in cold water to loosen up the threads and remove part of the oil. Or you can quickly blanch it in hot water and drain before use.
  4. Heat a wok with 1 tablespoon of oil, then saute garlic until aromatic. Add in the YuChoy and noodles, then toss to combine.
  5. Push the ingredients to the side, add a drizzle of oil (if needed) and pour in the plant-based ‘egg’. Let the ‘egg’ cook a little to set then bring the noodles to cover the ‘egg’.
  6. Add in the cooked potato cubes, tofu, and slowly add in the sauces. Using a wok spatula or tongs, stir-fry while tossing all the ingredients together until well-combined. Quick tip: Try not to stir too hard or it will break up the noodles into tiny threads.
  7. Finally, fold in the mung bean sprouts and cook for another minute or so. If you prefer a softer mung bean sprouts texture, increase the cooking time. Taste test and season to your preference.
  8. Garnish with shredded green lettuce, chili slices, fried shallots, and a squeeze of lime juice before serving.

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