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RECIPE
18 INGREDIENTS 13 STEPS 45min

Mamak Style Mee Goreng (Malaysian Fried Noodles)

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.
Mamak Style Mee Goreng (Malaysian Fried Noodles) Recipe | SideChef
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.
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
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I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
45min
Total Time
$4.63
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Sambal Paste

1 cup
Dried Red Chili Peppers
1 Tbsp
Tamarind Pulp
1 1/2 cups
Warm Water , divided
2
Red Chili Peppers
cut into 1/2-inch pieces
1/4 cup
Chopped Roasted Peanuts

Sauce Mix

1/2 cup

Noodle Stir-Fry

2
cut into small bite-sized pieces
3 Tbsp
Cooking Oil
2
Small Shallots , thinly sliced
1 cup
Cubed Extra Firm Tofu
or Sliced Fried Tofu
1 lb
Yakisoba Noodles
2
Eggs , lightly beaten
1 1/2 cups
Bean Sprouts

Garnish

1/4 cup
Chopped Roasted Peanuts
1 cup
Shredded Lettuce
2
cut into wedges
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Nutrition Per Serving

VIEW ALL
CALORIES
1090
FAT
45.8 g
PROTEIN
29.7 g
CARBS
136.5 g

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 2
Soak Dried Red Chili Peppers (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 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 (1/4 cup) . Blend all the ingredients until it forms a thick sambal paste.
Step 6
In a separate small bowl, combine Sweet Soy Sauce (1/4 cup) , 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 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 11
Separate the noodles to make a well in the middle of the wok, then pour 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 13
Transfer the noodles to a serving dish. Top with Chopped Roasted Peanuts (1/4 cup) , Lettuce (1 cup) , and Limes (2) . Enjoy!
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Nutrition Per Serving
Calories
1090
% Daily Value*
Fat
45.8 g
59%
Saturated Fat
12.9 g
64%
Trans Fat
0.0 g
--
Cholesterol
91.1 mg
30%
Carbohydrates
136.5 g
50%
Fiber
16.7 g
60%
Sugars
47.8 g
--
Protein
29.7 g
59%
Sodium
2109.5 mg
92%
Vitamin D
0.5 µg
2%
Calcium
238.0 mg
18%
Iron
7.5 mg
42%
Potassium
1047.3 mg
22%
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