📝 About This Recipe
A cornerstone of Malaysian street food, this Mee Goreng Mamak is a masterclass in balancing sweet, spicy, and savory flavors. Yellow egg noodles are wok-fried to perfection with a punchy sambal paste, crunchy bean sprouts, and tender tofu, all tied together by a luscious dark soy glaze. It’s a soulful, smoky dish that captures the vibrant energy of a night market right in your own kitchen.
🥗 Ingredients
The Noodles and Protein
- 450 grams Fresh Yellow Egg Noodles (rinsed in cold water and drained)
- 1 block Firm Tofu (pressed and cut into small cubes)
- 150 grams Shrimp (peeled and deveined)
- 100 grams Chicken Breast or Thigh (thinly sliced)
- 2 large Eggs (lightly beaten)
The Aromatics and Vegetables
- 3 cloves Garlic (minced)
- 2 pieces Shallots (thinly sliced)
- 1 bunch Yu Choy or Bok Choy (cut into 2-inch pieces)
- 1 cup Bean Sprouts (fresh)
- 1 medium Tomato (cut into wedges)
- 3 tablespoons Vegetable Oil (for stir-frying)
The Signature Sauce
- 3 tablespoons Kecap Manis (Sweet Soy Sauce) (the key for caramelization)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Oyster Sauce
- 2 tablespoons Tomato Ketchup (adds essential tang)
- 1-2 tablespoons Sambal Oelek or Chili Paste (adjust to your heat preference)
For Garnish
- 1 piece Calamansi or Lime (cut into wedges)
- 1 handful Fried Shallots (for crunch)
- 2 stalks Green Onions (chopped)
👨🍳 Instructions
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1
In a small bowl, whisk together the Kecap Manis, light soy sauce, oyster sauce, tomato ketchup, and sambal oelek. Set this sauce mixture aside.
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2
Heat 1 tablespoon of oil in a large wok or heavy-bottomed skillet over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove and set aside.
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3
In the same wok, add another tablespoon of oil. Sear the shrimp and chicken slices until just cooked through. Remove and set aside with the tofu.
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4
Add the remaining tablespoon of oil to the wok. Toss in the minced garlic and shallots, stir-frying for about 30 seconds until fragrant and translucent.
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5
Add the tomato wedges and the stems of the Yu Choy (the crunchier part). Stir-fry for 1 minute.
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6
Increase the heat to high. Add the yellow noodles to the wok. Use a spatula to toss them vigorously to coat in the aromatic oil.
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7
Pour the prepared sauce mixture over the noodles. Stir-fry constantly for 2-3 minutes, ensuring every strand of noodle is stained dark and the sauce begins to caramelize.
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8
Push the noodles to one side of the wok. Pour the beaten eggs into the empty space. Let them set for 15 seconds, then scramble them lightly.
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9
Fold the eggs into the noodles, then return the cooked chicken, shrimp, and tofu to the wok.
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10
Add the leafy parts of the Yu Choy and the bean sprouts. Toss for only 30-45 seconds so the sprouts stay crunchy and the leaves just wilt.
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11
Perform a final taste test. If you want it saltier, add a splash of soy sauce; if you want it wetter, add a tablespoon of water.
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12
Remove from heat immediately to prevent the noodles from becoming mushy. Plate and garnish generously with fried shallots, green onions, and a lime wedge.
💡 Chef's Tips
Always use high heat to achieve 'Wok Hei' (breath of the wok), which gives the noodles a smoky flavor. If you can't find fresh egg noodles, dried spaghetti cooked al dente is a surprisingly good substitute. Don't skip the lime! The acidity cuts through the richness of the sweet soy and oil. Be careful not to overcook the bean sprouts; they should provide a fresh, watery crunch against the soft noodles. For a truly authentic 'Mamak' version, add a boiled potato, peeled and cubed, during the stir-fry process.
🍽️ Serving Suggestions
Serve with a side of crunchy cucumber slices to cool the palate. A hot mug of Teh Tarik (pulled milk tea) is the traditional beverage pairing. Add a fried egg (sunny side up) on top for extra richness. Pair with a side of Malaysian Chicken Satay for a full feast. Offer extra sambal on the side for those who crave more heat.