Malaysian Mee Goreng Mamak

About This Recipe

Mee Goreng Mamak is Malaysia's most beloved street noodle dish, sold at mamak stalls (Indian-Muslim restaurants) that are open 24 hours across the country. The defining characteristic is the brilliant orange-red sauce — a blend of tomato, chili, and sweet kecap manis — that coats thick yellow noodles, crispy tofu, shrimp, and egg. Eaten at midnight after a night out or for breakfast, it's Malaysian food culture in a plate.

Ingredients

Serves 2

• 200 gfresh yellow egg noodles
• 100 gfirm tofu, cubed and fried
• 100 gshrimp, peeled
• 2 largeeggs
• 2 cupsbean sprouts
• 3 tbspkecap manis (sweet soy sauce)
• 2 tbspchili sauce (sambal or sriracha)
• 2 tbsptomato ketchup
• 3 tbspvegetable oil
• 4 clovesgarlic, minced
• 2 stalksscallions, chopped
• 1 mediumlime (to serve)

Instructions

1. 1

   Prep the sauce

   Mix kecap manis, chili sauce, and tomato ketchup together in a small bowl.

2. 2

   Stir-fry aromatics

   Heat oil in a wok over high heat. Fry garlic until fragrant, 30 seconds. Add shrimp and fry until pink.

3. 3

   Add noodles and sauce

   Add noodles and the sauce mixture. Toss well to coat every strand. Stir-fry for 2 minutes.

4. 4

   Push aside and scramble eggs

   Push noodles to one side. Add eggs and scramble. When half-set, mix into the noodles.

5. 5

   Add vegetables

   Add tofu, bean sprouts, and scallions. Toss together for 1–2 minutes. Serve with lime and extra chili.

Variations

• •

  Make vegetarian with extra tofu and mushrooms

• •

  Add squid for a seafood version

• •

  Top with crispy fried shallots

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten immediately. Can be refrigerated 2 days; reheat in a hot wok.

Frequently Asked Questions