Name: Mee Goreng Mamak
Prep time: 9 min
Cook time: 45 min
Total time: 54 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 500 g yellow egg noodles; 200 g peeled shrimp; 150 g fried firm tofu; 2 pcs eggs; 250 g potato; 100 g bean sprouts; 60 g white cabbage; 60 g napa cabbage; 1 pcs onion; 4 cloves garlic; 15 g dried chili; 10 g dried shrimp; 50 g peanuts; 10 g chana dal; 0.5 tbsp tamarind paste; 1 tbsp dark soy sauce; 2 tbsp light soy sauce; 2 tbsp tomato ketchup; 3 tbsp vegetable oil; 600 ml water; 1 to taste salt; 1 to taste black pepper (ground); 40 g lettuce leaves; 1 pcs lime

Ingredients

yellow egg noodles500 g

peeled shrimp200 g

fried firm tofu150 g

eggs2 pcs

potato250 g

bean sprouts100 g

white cabbage60 g

napa cabbage60 g

onion1 pcs

garlic4 cloves

dried chili15 g

dried shrimp10 g

peanuts50 g

chana dal10 g

tamarind paste0.5 tbsp

dark soy sauce1 tbsp

light soy sauce2 tbsp

tomato ketchup2 tbsp

vegetable oil3 tbsp

water600 ml

salt1 to taste

black pepper (ground)1 to taste

lettuce leaves40 g

lime1 pcs

Instructions

Peel the potatoes, cut into cubes and boil in 400 ml water for 20–25 minutes until soft; drain. If the fresh yellow noodles have stuck together, dip them in boiling water for 30 seconds and drain well.

Heat 1 tbsp vegetable oil in a wok or wide frying pan. Add the crushed dried chilies, dried shrimp, peanuts and chana dal; fry for 2–3 minutes over medium heat, then blend with the tamarind paste and 200 ml water into a thick paste.

In the same pan, heat another 2 tbsp oil and fry the chopped onion and garlic for 1 minute. Add the spice paste and cook for 3–4 minutes over low heat until the oil starts to separate.

Increase the heat, add the shrimp and fry for 1–2 minutes until they turn pink. Add the diced fried tofu, boiled potatoes, shredded cabbage and Chinese leafy greens; toss for 30 seconds.

Add the yellow noodles, dark and light soy sauces, tomato ketchup and the remaining 400 ml water. Toss with a spatula for 2–3 minutes so the sauce coats the noodles evenly.

Push the noodles to the sides of the wok, pour the beaten eggs into the center and let them set for 30 seconds. Mix the eggs into the noodles, season with salt and black pepper to taste, and fry for another 1–2 minutes until the dish is almost dry.

Add the bean sprouts, toss for 30 seconds and remove from the heat. Serve immediately with lettuce leaves and lime wedges.

Mee Goreng Mamak

Ingredients

Instructions

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