📝 About This Recipe
Born from the vibrant street food stalls of Malaysia, Mee Goreng Mamak is a bold, stir-fried noodle dish that perfectly marries Indian spices with Chinese-style yellow noodles. This iconic dish is characterized by its signature 'wet' yet charred texture, a smoky 'wok hei' aroma, and a complex flavor profile that is simultaneously spicy, tangy, and savory. It is the quintessential comfort food of the Indian-Muslim community, known for its hearty inclusions like fried tofu, potatoes, and a punchy squid sambal.
🥗 Ingredients
The Noodles & Proteins
- 450 grams Fresh Yellow Alkaline Noodles (rinsed briefly in cold water and drained)
- 1 block Firm Tofu (deep-fried and sliced into small cubes)
- 1 medium Boiled Potato (peeled, boiled, and sliced into wedges)
- 6-8 pieces Fresh Shrimp (peeled and deveined)
- 100 grams Squid (cleaned and sliced into rings)
- 2 large Eggs
Aromatics & Vegetables
- 3 cloves Garlic (finely minced)
- 2 Shallots (thinly sliced)
- 1 bunch Choy Sum or Yu Choy (cut into 2-inch lengths)
- 1 cup Bean Sprouts (tails removed if preferred)
- 1 medium Tomato (cut into wedges)
The Mamak Sauce Paste
- 3 tablespoons Chili Paste (Cili Boh) (rehydrated dried chilies blended into a paste)
- 2 tablespoons Tomato Ketchup
- 2 tablespoons Sweet Soy Sauce (Kecap Manis)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Curry Powder (Meat or Fish) (mixed with 1 tbsp water to form a paste)
For Garnish
- 2 pieces Calamansi Lime (halved)
- 1 tablespoon Fried Shallots
- 1 Red Chili (sliced diagonally)
- 1 tablespoon Roasted Peanuts (crushed)
👨🍳 Instructions
-
1
Prepare the sauce by whisking together the chili paste, tomato ketchup, sweet soy sauce, light soy sauce, and the curry powder paste in a small bowl. Set aside.
-
2
Heat 3 tablespoons of vegetable oil in a large wok over medium-high heat. Once shimmering, add the cubed tofu and fry until golden brown. Remove and set aside.
-
3
In the same wok, add the minced garlic and sliced shallots. Sauté for about 1 minute until fragrant and translucent.
-
4
Add the shrimp and squid rings to the wok. Stir-fry for 2 minutes until the shrimp turn pink and the squid is just cooked through.
-
5
Add the sliced boiled potatoes and the fried tofu back into the wok. Toss briefly to coat in the aromatics.
-
6
Increase the heat to high. Add the fresh yellow noodles and the prepared sauce paste. Toss vigorously for 2-3 minutes, ensuring every strand of noodle is coated in the dark, spicy sauce.
-
7
Push the noodles to one side of the wok. Crack the two eggs into the empty space. Let them sit for 15 seconds, then scramble them lightly.
-
8
Fold the noodles back over the eggs and toss together until the eggs are cooked and distributed throughout the dish.
-
9
Add the choy sum and tomato wedges. Stir-fry for another minute until the greens are slightly wilted but still vibrant.
-
10
Finally, toss in the bean sprouts. Stir-fry for only 30 seconds to maintain their crunch. If the noodles look too dry, add 1-2 tablespoons of water or stock to create that signature 'wet' Mamak texture.
-
11
Turn off the heat. Perform a final taste test—it should be a balance of spicy, sweet, and savory. Adjust with a splash more soy sauce if needed.
-
12
Plate the noodles immediately while piping hot. Garnish with fried shallots, sliced red chilies, crushed peanuts, and a halved calamansi lime on the side.
💡 Chef's Tips
Use a high-quality carbon steel wok and high heat to achieve 'wok hei' (breath of the wok), which provides a smoky charred flavor. Do not over-rinse the yellow noodles; a quick rinse removes excess oil and alkaline smell without making them soggy. The boiled potato is non-negotiable for authenticity; it absorbs the sauce and provides a creamy texture contrast. If you cannot find calamansi lime, a regular lime wedge is an acceptable substitute, but calamansi offers a unique floral acidity. For a truly 'Mamak' experience, add a tablespoon of bottled 'Mamak Squid Sambal' into the stir-fry for an extra depth of seafood umami.
🍽️ Serving Suggestions
Serve with a side of 'Timun Jepun' (sliced cucumbers) to cool down the palate from the spice. Pair with a glass of Iced Teh Tarik (Pulled Milk Tea) to complement the spicy and savory notes. Add a sunny-side-up egg on top for an extra layer of richness. A side of crunchy prawn crackers (keropok) adds a wonderful textural element. Serve immediately after cooking as the noodles tend to absorb the sauce and soften if left to sit.