Mamak Fried Noodles (Mee Goreng Mamak)

250g fresh egg wonton noodles

150g cooked prawns

200g firm fried tofu, cubed

2 medium potatoes, roasted or deep-fried

2 eggs, beaten

100g sweetheart cabbage, finely sliced

100g beansprouts

2 spring onions, cut into 2cm lengths

3 garlic cloves, roughly chopped

1 red chilli, sliced

2 tablespoons vegetable oil

The Sauce

1 tablespoon curry powder

1 tablespoon Malaysian sambal

1 tablespoon ketchup

1 tablespoon light soy sauce

1 tablespoon kecap manis

½ teaspoon salt

1 teaspoon sugar

Juice of ½ lime

To Finish

2 tablespoons crispy shallots

2 tablespoons crushed peanuts

PREPARATION

COOKING

1. Blanch the potatoes for 6 minutes, then roast at 200°C for 20 minutes with a little oil and salt until golden and crisp, or use leftover roast potatoes.

2. Blanch the fresh egg noodles in boiling water for about 1 minute, then drain, spread onto a clean tea towel and drizzle lightly with oil to prevent sticking.

3. Cut the spring onions into short lengths, roughly chop the garlic and slice the chilli, then finely shred the sweetheart cabbage.

4. In a bowl, combine the curry powder, sambal, ketchup, light soy sauce, kecap manis, salt, sugar and lime juice, mixing until smooth.

5. Heat a wok over high heat with the vegetable oil, then pour in the beaten eggs and cook briefly until just half set.

6. Push the egg to one side and add the spring onions, garlic and chilli, stir frying until fragrant and lightly softened.

7. Add the sliced cabbage and stir fry quickly over high heat, keeping it crisp while allowing it to absorb the aromatic flavours.

8. Place the fried tofu cut-side down into the wok and allow it to char lightly before folding it through the vegetables.

9. Add the cooked prawns and beansprouts, tossing everything together until heated through and evenly distributed.

10. Add the prepared noodles and toss vigorously, using a combination of folding and wok tossing to separate the noodles.

11. Pour the sauce around the edge of the wok and immediately add the crispy potatoes, tossing until every ingredient is coated in the rich sambal glaze.

12. Transfer to serving bowls and finish with crispy shallots and crushed peanuts before serving immediately.

School of Wok Tips

 Roasted leftover potatoes work brilliantly and add a delicious crispy texture.

 Drying the noodles after blanching helps them separate more easily in the wok.

 Add the potatoes at the very end so they keep their crunch.

 Pour the sauce around the edge of the wok to maximise caramelisation and wok flavour.

FAQs

What does Mee Goreng Mamak mean?

It's a popular Malaysian street food noodle dish traditionally sold by Mamak (Indian-Muslim) food vendors.

Can I use different proteins?

Yes, chicken, beef, squid or extra tofu all work well in place of the prawns.

What is sambal?

Sambal is a Southeast Asian chilli paste that adds heat, sweetness and depth of flavour to many Malaysian and Indonesian dishes.