Asian•quick
Mamee Goreng / Maggi Goreng
In Malaysia, stir-fried instant noodles are basically a household staple – everyone eats them, it’s just part of daily life.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
2
- 1 Potato
- 1 Potat o
- 0 .5 Piece Firm Tofu
- 0.5 Piece Firm Tofu
- A handful of Bean Sprouts
- 2 Eggs
- 2 Egg s
- 2 piece Mamee Instant Noodles
- 2 piece Mamee Instant Noodles
- 1 Onion
- 1 Onio n
- 2 Calamansi Limes
- 2 Calamansi Limes
- Cooking Oil
- 0.5 tsp Oyster Sauce
- 0 .5 tsp Oyster Sauce
- 1 tbsp ABC Sweet Soy Sauce
- 1 tbsp ABC Sweet Soy Sauce
- 1 tbsp Fish Sauce
- 1 tbsp Fish Sauce
- 1 tsp Sugar
- 1 tsp Sugar
- 1 tbsp Chili Paste
- 1 tbsp Chili Paste
- 1 tbsp Tomato Ketchup
- 1 tbsp Tomato Ketchup
- 100 ml Water
- 100 ml Water
- Chopped Spring Onions
- Crispy Fried Shallots
Instructions
- 1
Slice the onion, dice the potato and tofu.
- 2
Heat some oil in a pan, fry the potato and tofu until lightly browned, then set aside.
- 3
Add onion and sauté until fragrant and soft.
- 4
Stir in chili paste.
- 5
Once aromatic, pour in the water.
- 6
Add all the seasonings.
- 7
Return the potato and tofu to the pan.
- 8
Boil the noodles until just softened, then drain (adjust doneness to your liking).
- 9
Toss the noodles into the pan and stir-fry until well coated.
- 10
Finally, add bean sprouts and stir-fry briefly. Serve hot with a fried egg, spring onions, and crispy shallots – time to dig in!