Mee Goreng Mamak

Name: Mee Goreng Mamak
Total time: 30 min
Yield: 1 servings
Cuisine: malay
Ingredients: 10 pieces Dried chilies; 3 cloves Garlic; 3 pieces Shallots; 3 tbsp Cooking oil; 3 tsp White sugar; 0.33 tsp Salt; 1 tbsp Tomato sauce; 30 g Carrot; 10 g Red chili; 10 g Green chili; 30 g Long beans; 2 pieces Chili padi (bird's eye chili); 50 g Tomato; 50 g Fried tofu; 150 g Yellow noodles; 1 piece Egg; 1 tsp Fish sauce; 0.5 tsp Dark soy sauce; 30 g Cucumber; 0.5 piece Lime

A flavorful and spicy Malaysian Mamak-style fried noodle dish, featuring yellow noodles stir-fried with a homemade chili paste, egg, vegetables, and fried tofu. This recipe captures the authentic sweet, sour, and spicy flavors of Mamak stalls.

30 min 1 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

700

Calories

25g

Protein

90g

Carbs

35g

Fat

Scale recipe

1 serving

Original recipe

Ingredients20 items

Produce

🧄Garlic3 cloves

🧅Shallots3 pieces

🥕Carrot30 g

🌶️Red chili10 g

🌶️Green chili10 g

🫛Long beans30 g

🌶️Chili padi (bird's eye chili)2 pieces

🍅Tomato50 g

⬜Fried tofu50 g

🥒Cucumber30 g

🍋Lime½ piece

Dairy

🥚Egg1 piece

Pantry

🌶️Dried chilies10 pieces

🌻Cooking oil3 tbsp

🍚White sugar3 tsp

🧂Salt⅓ tsp

🍅Tomato sauce1 tbsp

🍜Yellow noodles150 g

🐟Fish sauce1 tsp

⚫Dark soy sauce½ tsp

Instructions

1
Cut 10 dried chilies into several pieces and remove most of the seeds.
2
Boil a small pot of water. Once boiling, add the dried chilies and boil for about 10 seconds. Turn off the heat and let them soak for 3 minutes to soften.
3:10 timer
3
Peel and roughly chop 3 cloves of garlic and 3 shallots.
4
Transfer the softened dried chilies and chopped garlic to a blender. Add about 1/4 cup of water and blend until a smooth paste forms.
5
Heat 3 tablespoons of cooking oil in a wok over medium heat. Add the sliced shallots and stir-fry until fragrant and slightly golden.
6
Add the blended chili paste to the wok with the shallots. Stir-fry until the paste darkens and the oil separates, indicating it's cooked through.
7
Add 3 teaspoons of white sugar and 1/3 teaspoon of salt to the chili paste. Stir well to combine.
8
Squeeze 1 tablespoon of tomato sauce into the chili paste and stir to incorporate. Continue to cook until the paste is slightly drier and the color is deep red.
9
Shred 30g of carrot, slice 10g of red chili and 10g of green chili. Chop 30g of long beans into small pieces. Smash 2 pieces of chili padi. Cut 50g of tomato into wedges. Slice 50g of fried tofu into bite-sized pieces.
10
Take 150g of yellow noodles and loosen them.
11
Heat the wok again with a little oil. Crack 1 egg directly into the hot wok and scramble it.
12
Add the chopped long beans, shredded carrot, and sliced red and green chilies to the wok. Stir-fry until fragrant and slightly tender.
13
Add the prepared chili paste (from step 6) to the vegetables and egg. Stir-fry everything together until well combined and aromatic.
14
Add the yellow noodles to the wok. Stir-fry vigorously over high heat to get a "wok hei" (smoky flavor) and to reduce the alkaline taste of the noodles.
15
Add about 1/4 cup of water to the noodles and stir-fry briefly to soften them slightly.
16
Add the sliced fried tofu, tomato wedges, and smashed chili padi to the noodles. Drizzle 1 teaspoon of fish sauce around the edge of the wok.
17
Continue to stir-fry over high heat until the noodles are relatively dry and all ingredients are well mixed.
18
Add 1/2 teaspoon of dark soy sauce for color and a hint of flavor. Stir-fry one last time until the color is even.
19
Transfer the Mee Goreng Mamak to a plate. Garnish with sliced cucumber and a squeeze of lime juice.

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Cuisinemalay