Mee Goreng Mamak (Indian Fried Noodles)
An authentic, quick and easy recipe for Mee Goreng Mamak, a very popular Indian Muslim hawker food in Singapore and Malaysia, and a favourite childhood recipe of mine.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 500 g fresh yellow noodles
- 2 handfuls beansprouts
- 1 small onion (chopped)
- 2 clove garlic (chopped)
- 1 tbsp chilli paste or 2 red chillies (sliced)
- 1 medium tomato (quartered)
- 200 g minced beef/shredded chicken/prawns
- 1-2 handfuls of tofu (cubed (optional))
- 1 small potato (boiled, then cubed)
- 2 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 2 tbsp tomato ketchup
- 2 large eggs (lightly beaten)
- 2 tbsp vegetable oil
- a handful of chopped spring onions (scallions)
- a handful of chopped fresh coriander leaves (cilantro)
- juice of 1 lime
- tiny slices of cucumber
- tomato ketchup as needed
Instructions
- 1
Mix the soy sauces and ketchup and set aside.
- 2
Heat the oil in a large wok and sauté the onions and garlic on medium heat until fragrant, about a minute.
- 3
Add whatever meat you're using and cook, only a minute if it's seafood, otherwise, for about 5 minutes.
- 4
Add the bean sprouts and chilli paste and stir to mix.
- 5
Push everything to one side, add the eggs and let set for about 30 seconds.
- 6
Add everything else apart from the herbs and lime and mix thoroughly and cook for a couple of minutes until the noodles are done.
- 7
Turn the heat off and add the lime juice and herbs and stir.
- 8
Serve with the cucumbers topped with a squeeze of tomato ketchup.