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Mamak Style Mee Goreng (Malaysian Fried Noodles)

18 INGREDIENTS • 13 STEPS • 45MINS

Mamak Style Mee Goreng (Malaysian Fried Noodles)

Recipe
Editor's Choice
Editor's Choice
Malaysian Fried Noodles (Mamak Style Mee Goreng) features yellow noodles, potato, and bean sprouts stir-fried in spicy chili sambal balanced with a sweet sauce mixture. Amazing texture and over-the-top flavor.
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Malaysian Fried Noodles (Mamak Style Mee Goreng) features yellow noodles, potato, and bean sprouts stir-fried in spicy chili sambal balanced with a sweet sauce mixture. Amazing texture and over-the-top flavor.
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

45MINS

Total Time

$4.63

Cost Per Serving

Ingredients

Servings
4
us / metric
Sambal Paste
Dried Red Chili Pepper
1 cup
Dried Red Chili Pepper
Tamarind Pulp
1 Tbsp
Tamarind Pulp
Water
1 1/2 cups
Warm Water, divided
Red Chili Pepper
2
Red Chili Peppers
cut into 1/2-inch pieces
Chopped Roasted Peanuts
4 Tbsp
Chopped Roasted Peanuts
Sauce Mix
Sweet Soy Sauce
4 Tbsp
Sweet Soy Sauce
Ketchup
1/2 cup
Ketchup
Light Soy Sauce
2 Tbsp
Light Soy Sauce
Noodle Stir-Fry
Yukon Gold Potato
2
Yukon Gold Potatoes
cut into small bite-sized pieces
Cooking Oil
3 Tbsp
Cooking Oil
Shallot
2
Small Shallots, thinly sliced
Extra Firm Tofu
1 cup
Cubed Extra Firm Tofu
or Sliced Fried Tofu
Yakisoba Noodles
1 lb
Yakisoba Noodles
Egg
2

Sponsored

Eggland's Best Classic Eggs, lightly beaten
Bean Sprouts
1 1/2 cups
Bean Sprouts
Garnish
Chopped Roasted Peanuts
4 Tbsp
Chopped Roasted Peanuts
Lettuce
1 cup
Shredded Lettuce
Lime
2
Limes
cut into wedges

Nutrition Per Serving

VIEW ALL
Calories
1090
Fat
45.8 g
Protein
29.7 g
Carbs
136.5 g
Love This Recipe?
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Mamak Style Mee Goreng (Malaysian Fried Noodles)
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author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

Author's Notes

Yields 4-6 servings.

You can substitute the 1/4 cup Kicap Manis with 3 Tbsp of dark soy sauce mixed with 1 Tbsp brown sugar.

Chop the roasted peanuts (for the garnish) before preparing the sambal paste so you don't have to wash your food processor twice.

Cooking Instructions

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step 1
Boil the Yukon Gold Potatoes (2) in water for 10 minutes or until soft. Drain the water and set the potatoes aside.
step 1 Boil the Yukon Gold Potatoes (2) in water for 10 minutes or until soft. Drain the water and set the potatoes aside.
step 2
Soak Dried Red Chili Pepper (1 cup) in 1 cup of Water (1 1/2 cups), and Tamarind Pulp (1 Tbsp) in the remaining 1/2 cup of warm water for about 10 minutes.
step 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.
step 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.
step 4
Cut the soaked dried chilies into 1-inch pieces, removing the seeds as you cut them.
step 5
Pour the tamarind juice into a food processor, along with the dried chili pepper, Red Chili Peppers (2) and Chopped Roasted Peanuts (4 Tbsp). Blend all the ingredients until it forms a thick sambal paste.
step 5 Pour the tamarind juice into a food processor, along with the dried chili pepper, Red Chili Peppers (2) and Chopped Roasted Peanuts (4 Tbsp). Blend all the ingredients until it forms a thick sambal paste.
step 6
In a separate small bowl, combine Sweet Soy Sauce (4 Tbsp), Ketchup (1/2 cup), and Light Soy Sauce (2 Tbsp).
step 6 In a separate small bowl, combine Sweet Soy Sauce (4 Tbsp), Ketchup (1/2 cup), and Light Soy Sauce (2 Tbsp).
step 7
Pour Cooking Oil (3 Tbsp) into a wok (do not heat up the wok yet), then add Shallots (2) to the oil. Turn on the heat to medium-high.
step 8
When the shallots turn slightly brown, pour the sambal paste into the wok. Stir-fry for about 2 minutes.
step 8 When the shallots turn slightly brown, pour the sambal paste into the wok. Stir-fry for about 2 minutes.
step 9
Add the potatoes to the wok, followed by the Extra Firm Tofu (1 cup). Gently stir-fry to coat the tofu and potatoes in the sambal.
step 9 Add the potatoes to the wok, followed by the Extra Firm Tofu (1 cup). Gently stir-fry to coat the tofu and potatoes in the sambal.
step 10
Add Yakisoba Noodles (1 lb) to the wok, then pour the sauce mix over the noodles. Toss until all the noodles are evenly coated in the sauce.
step 10 Add Yakisoba Noodles (1 lb) to the wok, then pour the sauce mix over the noodles. Toss until all the noodles are evenly coated in the sauce.
step 11
Separate the noodles to make a well in the middle of the wok, then pour Eggland's Best Classic Eggs (2) into the well. Stir-fry to distribute the eggs in the noodles evenly.
step 11 Separate the noodles to make a well in the middle of the wok, then pour Eggland's Best Classic Eggs (2) into the well. Stir-fry to distribute the eggs in the noodles evenly.
step 12
Add Bean Sprouts (1 1/2 cups) to the noodles. Stir to combine all the ingredients.
step 12 Add Bean Sprouts (1 1/2 cups) to the noodles. Stir to combine all the ingredients.
step 13
Transfer the noodles to a serving dish. Top with Chopped Roasted Peanuts (4 Tbsp), Lettuce (1 cup), and Lime Wedges (2). Enjoy!
step 13 Transfer the noodles to a serving dish. Top with Chopped Roasted Peanuts (4 Tbsp), Lettuce (1 cup), and Lime Wedges (2). Enjoy!

Tags

Dairy-Free
Asian
Comfort Food
Lunch
Shellfish-Free
Dinner
Vegetarian
Potatoes
Pasta
Tofu & Tempeh
Vegetables
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