Malaysian Fried Noodles (Mamak Style Mee Goreng)
Malaysian Fried Noodles (Mamak Style Mee Goreng) features yellow noodles, potato and bean sprouts stir-fried in a spicy chili sambal balanced with a sweet sauce mixture. Amazing texture and over-the-top flavor.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- [1 cup dried red chili]
- [1 tablespoon tamarind pulp]
- 1 1/2 cup warm water (divided)
- 2 fresh red chilies (cut into 1/2 inch pieces)
- 1/4 cup roasted peanuts
- [1/4 cup kicap manis (sweet and thick soy sauce])
- 1/2 cup tomato ketchup
- 2 tablespoons soy sauce
- 2 Yukon Gold potatoes (cut into small bite-sized pieces)
- 3 tablespoons cooking oil
- 2 small shallots (thinly sliced)
- 1 cup cubed extra firm tofu (or sliced fried tofu)
- 1 lb fresh yellow noodles
- 2 eggs (lightly beaten)
- 1 1/2 cups fresh bean sprouts
- 1/4 cup roasted peanuts (finely chopped)
- 1 cup shredded lettuce
- 2 limes (cut into wedges)
Instructions
- 1
Boil the potatoes in water for 10 minutes or until soft. Drain the water and set the potatoes aside.
- 2
Soak the dried chili in 1 cup of warm water, and the tamarind pulp in the remaining 1/2 cup of warm water for about 10 minutes.
- 3
Gently squeeze the tamarind pulp with your fingers to draw out as much of the tamarind juice as possible. Discard the tamarind pulp and seeds.
- 4
Cut the soaked dried chilies into 1-inch pieces, removing the seeds as you cut them.
- 5
Pour the tamarind juice into a food processor, along with the dried and fresh red chilies and the 1/4 cup of roasted peanuts. Blend all the ingredients until it forms a thick sambal paste.
- 6
In a separate small bowl, combine the sauce mix ingredients: kicap manis (see notes below for substitute), tomato ketchup and soy sauce.
- 7
Pour cooking oil into a wok (do not heat up the wok yet), then add the sliced shallots to the oil. Turn on the heat to medium-high.
- 8
When the shallots turn slightly brown, pour the sambal paste into the wok. Stir-fry for about 2 minutes.
- 9
Add the potatoes to the wok, followed by the tofu. Gently stir-fry to coat the tofu and potatoes in the sambal.
- 10
Add fresh yellow noodles to the wok, then pour the sauce mix over the noodles. Toss until all the noodles are evenly coated in the sauce.
- 11
Separate the noodles to make a well in the middle of the wok, then pour the eggs into the well. Stir-fry to distribute the eggs in the noodles evenly.
- 12
Add bean sprouts to the noodles. Stir to combine all the ingredients.
- 13
Transfer the noodles to a serving dish. Top with chopped peanuts, shredded lettuce and lime wedges. Enjoy!