Malaysian Mee Goreng Mamak

Mee goreng mamak is a Malaysian hawker-stall favorite: yellow noodles stir-fried with egg, tofu, prawns, vegetables, and a sweet-savory chile sauce. It is quick, filling, and full of contrast.

Prepare every ingredient before heating the wok, then cook over high heat so the noodles pick up smoky edges without turning soft.

Loosen the noodles with a splash of water before they hit the wok so they separate quickly during the stir-fry.

Serving Suggestions

Serve hot with lime wedges, sliced cucumber, extra sambal, and a cold Malaysian-style drink.

Recipe Notes

Best eaten immediately, but leftovers keep refrigerated for two days. Reheat in a hot skillet with a splash of water.

Malaysian Mee Goreng Mamak

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Wok-fried Malaysian yellow noodles with egg, tofu, prawns, vegetables, and a sweet-savory chile sauce.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Malaysian

Calories: 575

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Noodles and Protein

• 1 lb fresh yellow wheat noodles briefly blanched and drained
• 8 oz raw medium prawns peeled and deveined
• 8 oz firm tofu pressed and cut into cubes
• 2 large eggs lightly beaten

Sauce and Vegetables

• 2 tbsp neutral oil divided
• 3 cloves garlic finely chopped
• 1 small yellow onion thinly sliced
• 1 cup bean sprouts rinsed
• 1 cup shredded green cabbage loosely packed
• 1/2 cup sliced tomato seeded
• 3 tbsp chile ketchup or sambal tomato sauce
• 2 tbsp light soy sauce or gluten-free tamari
• 1 tbsp dark soy sauce for color
• 1 tbsp lime juice plus wedges to serve
• 3 stalks scallions cut into 4 cm pieces

Equipment

• Carbon-steel wok
• Spatula
• Large pot
• Chef’s knife
• Colander

Method

 

Prepare:

1. Blanch the noodles according to the package directions, drain well, and toss with a few drops of oil. Stir together the chile ketchup, light soy sauce, dark soy sauce, and lime juice.

Cook the Protein:

1. Heat half the oil in a wok over high heat. Stir-fry the tofu for 3 minutes until lightly browned, then add the prawns and cook for 2 minutes, until just opaque. Transfer to a plate.
2. Add the remaining oil. Scramble the eggs for 30 seconds, leaving them in soft pieces, then add the garlic and onion and stir-fry for 1 minute.

Stir-Fry:

1. Add the cabbage, bean sprouts, and tomato and toss for 1 minute. Add the noodles and sauce, then toss continuously for 2 to 3 minutes until evenly coated and hot.
2. Return the tofu and prawns to the wok and add the scallions. Toss for 1 minute, then taste and adjust the lime or soy sauce.

Serve:

1. Divide among bowls and serve immediately with lime wedges and extra sambal if desired.

Nutrition

Calories: 575kcalCarbohydrates: 73gProtein: 28gFat: 20gSaturated Fat: 4gCholesterol: 165mgSodium: 1280mgFiber: 5gSugar: 8g

Notes

• Keep the wok very hot and avoid overcrowding it; cook in two batches if necessary.
• Use fresh noodles when possible, since they stay springy and absorb the sauce without breaking.