Mee Goreng Mamak 馬來炒麵 (Mamak炒麵)

A popular Malaysian street food, Mee Goreng Mamak features springy yellow noodles stir-fried with a rich, spicy, and savory-sweet sauce. It typically includes chicken, shrimp, potatoes, eggs, and various vegetables like cabbage and bean sprouts, offering a vibrant mix of textures and flavors.

Nutrition (per serving)

Ingredients

• 400g yellow Hokkien noodles
• 150g boneless chicken thigh, thinly sliced
• 100g medium shrimp, peeled and deveined
• 1 large potato (approx. 200g), boiled and diced into 1.5cm cubes
• 100g cabbage, shredded
• 100g choy sum, cut into 5cm pieces
• 50g bean sprouts
• 2 green chilies, sliced
• 1 medium tomato, cut into wedges
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 2 large eggs
• 4 tbsp cooking oil, divided
• 3 tbsp tomato ketchup
• 2 tbsp chili sauce (e.g., Sriracha or sweet chili sauce)
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp tamarind paste, mixed with 1 tbsp water
• 1/2 tsp salt (for seasoning chicken/shrimp)
• 1/4 tsp white pepper (for seasoning chicken/shrimp)
• 1 tbsp fried shallots, for garnish
• 1/2 lime, for serving
• 1 stalk spring onion, chopped, for garnish

Steps

1. Preparation: Marinate chicken with salt and white pepper. Mix tamarind paste with water. Set aside.
2. Make the Sauce: In a bowl, combine tomato ketchup, chili sauce, light soy sauce, dark soy sauce, oyster sauce, sugar, and the tamarind paste mixture. Stir well and set aside.
3. Cook Eggs: Heat 1 tablespoon of cooking oil in a large wok or pan over medium-high heat. Add eggs and scramble until just set. Remove and set aside.
4. Sauté Aromatics: Add 2 tablespoons of cooking oil to the same wok. Sauté shallots and garlic until fragrant.
5. Cook Chicken and Shrimp: Add chicken to the wok and stir-fry until almost cooked through. Then, add shrimp and stir-fry until pink.
6. Add Potatoes and Chilies: Add boiled diced potato, green chilies, and tomato wedges. Stir-fry for 1-2 minutes.
7. Add Noodles and Sauce: Add yellow Hokkien noodles to the wok. Pour in the prepared sauce mixture. Toss vigorously to ensure noodles are evenly coated with the sauce.
8. Add Vegetables: Incorporate cabbage and choy sum. Continue to stir-fry until the vegetables are slightly softened but still retain some crunch.
9. Final Toss: Add bean sprouts and the scrambled egg back into the wok. Give it a final quick toss to combine everything.
10. Serve: Transfer the Mee Goreng Mamak to serving plates. Garnish with fried shallots, a wedge of lime, and chopped spring onion. Serve hot.

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