Main CourseDinner

Mee Goreng Mamak

Name: Mee Goreng Mamak
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: malaysian
Ingredients: 400 g yellow noodle fresh; 3 tbsp cooking oil; 3 clove garlic minced; 2 pcs shallot thinly sliced; 2 pcs red chili sliced; 200 g prawn peeled and deveined; 150 g chicken breast cut into thin strips; 100 g fish cake sliced; 100 g bean sprout; 150 g choy sum cut into 2-inch pieces; 2 pcs egg; 1 tbsp dark soy sauce; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 2 tbsp chili sauce; 1 tbsp ketchup; 2 tbsp water; 1 pcs lime cut into wedges (optional)

This spicy and savory Malaysian-style fried noodle dish features yellow noodles stir-fried with a rich sauce, vegetables, and protein. It's a popular street food, known for its vibrant flavors and satisfying texture. This recipe is a hearty and flavorful meal perfect for a weeknight dinner.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 674 kcal

Allergen information: may contain crustaceans, eggs, fish, gluten, molluscs, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gyellow noodle, fresh
3 tbspcooking oil
3 clovegarlic, minced
2 pcsshallot, thinly sliced
2 pcsred chili, sliced
200 gprawn, peeled and deveined
150 gchicken breast, cut into thin strips
100 gfish cake, sliced
100 gbean sprout
150 gchoy sum, cut into 2-inch pieces
2 pcsegg

sauce

1 tbspdark soy sauce
2 tbsplight soy sauce
1 tbspoyster sauce
2 tbspchili sauce
1 tbspketchup
2 tbspwater

garnish

1 pcslime, cut into wedges(optional)

Equipment

wok · spatula · knife · small bowl · cutting board

The method

Step by step

1
Prepare the sauce by combining the dark soy sauce, light soy sauce, oyster sauce, chili sauce, ketchup, and water in a small bowl. Stir until well mixed and set aside.
About 2 min
2
Heat cooking oil in a large wok or skillet over medium-high heat.
About 1 min
3
Add the minced garlic, sliced shallots, and sliced red chilies to the wok. Stir-fry for 1-2 minutes until fragrant.
About 2 min
4
Add the chicken strips and prawns to the wok. Stir-fry until the chicken is cooked through and the prawns turn pink, about 3-4 minutes.
About 4 min
5
Push the chicken and prawns to one side of the wok. Crack the eggs into the empty space and scramble them until just set.
About 2 min
6
Add the sliced fish cake and fresh yellow noodles to the wok. Pour the prepared sauce over the noodles.
About 1 min
7
Toss everything together vigorously for 2-3 minutes, ensuring the noodles are evenly coated with the sauce and heated through.
About 3 min
Cook’s note: Use tongs or two spatulas for easier tossing.
8
Add the choy sum and bean sprouts to the wok. Continue to stir-fry for another 1-2 minutes until the vegetables are slightly tender-crisp.
About 2 min
Cook’s note: Do not overcook the vegetables; they should retain some crunch.
9
Remove from heat and transfer the mee goreng mamak to serving plates.
10
Serve immediately, garnished with a lime wedge if desired.
Cook’s note: A squeeze of fresh lime juice brightens the flavors.

Per serving

Nutrition

65%Score

Calories: 674.1kcal
Protein: 43g
Carbs: 85.7g
Fat: 16.8g
Fibre: 4.8g
Sugar: 6.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover mee goreng mamak in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a pan over medium heat until warmed through, adding a splash of water if dry.