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Mamak Fried Noodles

Prep: 20 mins

Cook: 10 mins

A sweet and spicy Malaysian fried noodle recipe from Jeremy Pang's new School of Wok cookbook!

Ingredients

  • 1 white potato, peeled and cut into 2cm size cubes

  • 2 eggs, well beaten

  • 100g deep fried tofu, sliced in half diagonally

  • 2 cloves garlic, finely sliced

  • 1 spring onion, roughly chopped

  • 2 leaves sweetheart cabbage, chopped into chunks

  • Large handful beansprouts, washed and picked

  • 6-8 raw prawns, peeled and deveined (optional)

  • 200g fresh yellow egg noodles or wonton noodles

The Sauce

  • ½ tsp. curry powder

  • 2 tsp. sambal or chilli paste

  • ½ tsp. salt

  • 1 tsp. sugar

  • 1 ½ tbsp. light soy sauce

  • 1 tbsp. sweet soy sauce (kecap manis)

  • ½ tbsp. lime juice or Worcestershire sauce

  • 1 tbsp. tomato ketchup

The Garnish

  • Handful salted roasted peanuts

  • Handful crispy fried onions

  • 1 large red chilli, finely sliced into rings

  • Small handful coriander leaves

  • ½ lime, cut into wedges

Preparation

  • Prep potato then boil the cubes for 6-8 minutes until softened, yet still holding their shape. Drain through a sieve and allow to cool.

  • Prepare the eggs, tofu, and vegetables ready for the wok. Blanch the prawns (if using) in boiling water for 2 minutes and then drain through a sieve.

  • Mix ‘The Sauce’ together in a bowl and set aside.

  • Build your ‘Wok Clock’ of ingredients starting at 12 o’clock with the eggs, followed by cooked potato, tofu, garlic, spring onion, cabbage, beansprouts, prawns, noodles and lastly ‘The Sauce’.

Cooking

  • Heat 2 tbsp. vegetable oil in a wok over a high heat. Pour in the eggs and allow to bubble up and then fold through and gently scramble. Push the egg to the side of the wok and add ½ tbsp. vegetable oil and bring to a smoking point.

  • Place the potatoes into the wok, fold the egg over the top of the potatoes and fry for 3-4 minutes, turning occasionally. Once each side of the potatoes have crisped up and browned, add the tofu and continue to stir-fry for 1-2 minutes.

  • Then, add garlic, spring onion, cabbage, beansprouts and prawns into the wok, stir-frying for 30 seconds before adding in each new ingredient. Once prawns have been added, stir-fry for a further 2 minutes and then add the noodles and stir-frying for a minute more.

  • Bring the wok up to smoking hot, then add ‘The Sauce’ and bring to a vigorous boil. Carefully fold the noodles through the sauce, keeping them in tact.

  • Continue to stir-fry for 1-2 minutes until noodles are fully coated and sauce is evenly distributed and absorbed. Serve with ‘The Garnish’ generously scattered over the top.

How To Make Mamak Fried Noodles

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


Ingredients

  • 1 white potato, peeled and cut into 2cm size cubes

  • 2 eggs, well beaten

  • 100g deep fried tofu, sliced in half diagonally

  • 2 cloves garlic, finely sliced

  • 1 spring onion, roughly chopped

  • 2 leaves sweetheart cabbage, chopped into chunks

  • Large handful beansprouts, washed and picked

  • 6-8 raw prawns, peeled and deveined (optional)

  • 200g fresh yellow egg noodles or wonton noodles

The Sauce

  • ½ tsp. curry powder

  • 2 tsp. sambal or chilli paste

  • ½ tsp. salt

  • 1 tsp. sugar

  • 1 ½ tbsp. light soy sauce

  • 1 tbsp. sweet soy sauce (kecap manis)

  • ½ tbsp. lime juice or Worcestershire sauce

  • 1 tbsp. tomato ketchup

The Garnish

  • Handful salted roasted peanuts

  • Handful crispy fried onions

  • 1 large red chilli, finely sliced into rings

  • Small handful coriander leaves

  • ½ lime, cut into wedges


Preparation

  • Prep potato then boil the cubes for 6-8 minutes until softened, yet still holding their shape. Drain through a sieve and allow to cool.

  • Prepare the eggs, tofu, and vegetables ready for the wok. Blanch the prawns (if using) in boiling water for 2 minutes and then drain through a sieve.

  • Mix ‘The Sauce’ together in a bowl and set aside.

  • Build your ‘Wok Clock’ of ingredients starting at 12 o’clock with the eggs, followed by cooked potato, tofu, garlic, spring onion, cabbage, beansprouts, prawns, noodles and lastly ‘The Sauce’.

Cooking

  • Heat 2 tbsp. vegetable oil in a wok over a high heat. Pour in the eggs and allow to bubble up and then fold through and gently scramble. Push the egg to the side of the wok and add ½ tbsp. vegetable oil and bring to a smoking point.

  • Place the potatoes into the wok, fold the egg over the top of the potatoes and fry for 3-4 minutes, turning occasionally. Once each side of the potatoes have crisped up and browned, add the tofu and continue to stir-fry for 1-2 minutes.

  • Then, add garlic, spring onion, cabbage, beansprouts and prawns into the wok, stir-frying for 30 seconds before adding in each new ingredient. Once prawns have been added, stir-fry for a further 2 minutes and then add the noodles and stir-frying for a minute more.

  • Bring the wok up to smoking hot, then add ‘The Sauce’ and bring to a vigorous boil. Carefully fold the noodles through the sauce, keeping them in tact.

  • Continue to stir-fry for 1-2 minutes until noodles are fully coated and sauce is evenly distributed and absorbed. Serve with ‘The Garnish’ generously scattered over the top.

How To Make Mamak Fried Noodles

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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