📝 About This Recipe
A quintessential Malaysian street food classic, Mee Goreng Mamak is a vibrant, spicy, and savory stir-fry of yellow noodles traditionally prepared by Indian Muslim (Mamak) vendors. This dish is celebrated for its signature smoky 'wok hei' aroma, a complex sauce base of soy and chili, and a satisfying medley of textures from fried tofu, boiled potatoes, and crunchy bean sprouts. It is a soulful, high-energy meal that perfectly captures the bustling, aromatic atmosphere of a late-night Malaysian hawker stall.
🥗 Ingredients
The Noodle Base
- 450 grams Fresh yellow alkaline noodles (rinsed in cold water and drained)
- 3 tablespoons Vegetable oil (high smoke point oil preferred)
- 3 cloves Garlic (finely minced)
- 3 pieces Shallots (thinly sliced)
Proteins and Vegetables
- 1 block Firm tofu (cubed and pre-fried until golden)
- 1 medium Boiled potato (peeled, boiled, and cut into bite-sized cubes)
- 100 grams Medium shrimp (peeled and deveined)
- 1 small bunch Choy Sum or Yu Choy (cut into 2-inch lengths)
- 1 cup Fresh bean sprouts (tails removed if preferred)
- 2 large Eggs (at room temperature)
The Signature Sauce
- 2 tablespoons Chili paste or Sambal Oelek (adjust based on heat preference)
- 3 tablespoons Kecap Manis (Sweet Soy Sauce) (the key for color and sweetness)
- 1 tablespoon Light soy sauce (for savory depth)
- 2 tablespoons Tomato ketchup (provides the classic Mamak tang)
- 1 tablespoon Oyster sauce (ensure Halal certified)
- 1 teaspoon Sugar (to balance the heat)
Garnishes
- 2-3 pieces Calamansi limes (halved for squeezing)
- 2 tablespoons Fried shallots (for crunch)
- 1 piece Hard-boiled egg (halved)
- 1 piece Fresh red chili (thinly sliced)
👨🍳 Instructions
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1
In a small bowl, whisk together the chili paste, kecap manis, light soy sauce, tomato ketchup, oyster sauce, and sugar until well combined. Set this signature sauce mixture aside.
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2
Heat a large wok or heavy-bottomed skillet over medium-high heat. Once hot, add the vegetable oil and swirl to coat the surface.
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3
Add the minced garlic and sliced shallots to the wok. Stir-fry for about 1 minute until fragrant and the shallots turn translucent, being careful not to burn the garlic.
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4
Toss in the shrimp and cook for 1-2 minutes until they just begin to turn pink and opaque.
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5
Add the pre-fried tofu cubes and boiled potato cubes. Stir-fry for another 2 minutes, allowing the potatoes to get a slight crust from the hot oil.
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6
Add the yellow noodles to the wok. Pour the prepared sauce mixture directly over the noodles.
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7
Increase the heat to high. Using a spatula, toss the noodles vigorously for 2-3 minutes to ensure every strand is evenly coated with the dark, glossy sauce.
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8
Push the noodle mixture to one side of the wok. Crack the two eggs into the empty space and scramble them lightly for 30 seconds until mostly set.
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9
Fold the scrambled eggs back into the noodles. Add the choy sum and bean sprouts at this stage.
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10
Continue to stir-fry on high heat for 1 last minute. The vegetables should be slightly wilted but still retain a crisp snap.
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11
Taste the noodles; if they feel too dry, add a tablespoon of water or a splash more kecap manis. The texture should be moist but not saucy.
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12
Remove from heat and transfer to serving plates. Garnish with hard-boiled egg halves, fried shallots, and fresh chili slices.
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13
Serve immediately with calamansi lime halves on the side to be squeezed over the noodles just before eating.
💡 Chef's Tips
Always use high heat to achieve 'wok hei' (breath of the wok), which gives the dish its smoky charred flavor. If you cannot find fresh yellow noodles, dried egg noodles can be used, but ensure they are boiled and drained before frying. Don't skip the boiled potatoes; they absorb the sauce beautifully and are a hallmark of the Mamak style. Adjust the amount of tomato ketchup if you prefer a tangier, more 'red' version common in some Malaysian regions. For an extra protein boost, you can add sliced chicken breast or squid along with the shrimp.
🍽️ Serving Suggestions
Serve with a hot glass of Teh Tarik (pulled milk tea) to balance the spicy heat of the noodles. A side of pickled green chilies in vinegar provides a sharp contrast to the savory soy flavors. Fresh cucumber slices on the side help cool the palate between spicy bites. For a truly authentic experience, serve on a plate lined with a clean banana leaf. Add a 'Telur Mata' (sunny-side-up fried egg) on top for extra indulgence.