Ingredients

  • Serves 4 people
  • 3 tbsp vegetable oil, extra for egg

    2 cloves garlic, minced

    2 shallots, thinly-sliced

    1 tbsp chili paste

    1 potato, boiled, peeled, and sliced

    2 pieces fried bean curd, cut into 5 cm slices

    2-inch piece of fish cake, thinly-sliced into 5mm width (optional)

    200 g calamari rings 

    500 g fresh yellow noodles

    2 large eggs

    100 g bean sprouts

     

  • sauce:

    2 tbsp soy sauce

    2 tbsp Kecap Manis

    3 tbsp tomato ketchup

    1 tbsp sugar

     

  • salad:

    2 tomatoes, sliced 

    ½ telegraph cucumber, sliced 

    1 cos lettuce, leaves sliced 

    1 lime, cut into wedges 

Diana Chan's Mee Goreng Mamak
Recipe Courtesy of
Asian Food Network

Diana Chan's Mee Goreng Mamak

{{totalReview}}
Mee Goreng Mamak is a stir-fried noodle dish that is commonly found in Indian Muslim eateries in Singapore and Malaysia. Simply seasoned with soy sauce, kecap manis and tomato ketchup, fresh yellow noodles are cooked with a medley of ingredients including fish cakes, squid, eggs, fried bean curd and bean sprouts, to create a savory dish filled with different flavors and textures. Serve with a side of fresh vegetables for a well-balanced meal!
  • Easy
  • 10 min
  • 30 min
  • 15 min
  • 3 steps
  • 19 Ingredients
  • Easy
  • 3 steps
  • 19 Ingredients
  • 10 min
  • 30 min
  • 15 min

Instructions

  1. Stir fry the ingredients

    • Heat a wok on high heat and add in the vegetable oil. Sauté the garlic and shallots and add in the chili paste, cook for 30 seconds. 
    • Add in the potatoes, bean curd, fishcake and calamari rings and cook for 2 minutes.


  2. Add the noodles

    • Add in the noodles and stir through.
    • Crack the eggs in a bowl, lightly season with salt and white pepper, scramble.
    • Push the noodles to the side of the wok and add in some oil, pour the scrambled egg into the oil and allow to cook for 10 seconds before scrambling it and mixing it through the noodles


  3. Season the noodles

    • Add the sauces and sugar and stir through, coating all of the noodles.
    • Add in the beansprouts and cook for a few seconds, until they’ve warmed through. 
    • To serve, divide into 4 portions and serve each portion with a handful of lettuce leaves, tomatoes, cucumbers and a cheek of lime.


Plate and Serve!

Divide into 4 portions and serve each portion with a handful of lettuce leaves, tomatoes, cucumbers and a cheek of lime

Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 4 people
    • 3 tbsp vegetable oil, extra for egg

      2 cloves garlic, minced

      2 shallots, thinly-sliced

      1 tbsp chili paste

      1 potato, boiled, peeled, and sliced

      2 pieces fried bean curd, cut into 5 cm slices

      2-inch piece of fish cake, thinly-sliced into 5mm width (optional)

      200 g calamari rings 

      500 g fresh yellow noodles

      2 large eggs

      100 g bean sprouts

       

    • sauce:

      2 tbsp soy sauce

      2 tbsp Kecap Manis

      3 tbsp tomato ketchup

      1 tbsp sugar

       

    • salad:

      2 tomatoes, sliced 

      ½ telegraph cucumber, sliced 

      1 cos lettuce, leaves sliced 

      1 lime, cut into wedges 

    Nutrition
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.