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Ingredients

  • Serves 2 people

  • 25 g peanuts

  • 10 g dried chilli (soaked)

  • 5 g dried shrimps (soaked) 

  • 3 tbsp oil   

  • 5 g chana dhal

  • ½ tbsp tamarind paste

  • 100 ml water 

  • 130 g potatoes (skinned cut into chunks and boiled tender)

  • 1 red onion (sliced)

  • 2 garlic cloves (minced)

  • 6 prawns (shelled)

  • 15 g white cabbage (cut into chunks)

  • 15 g choi sum (cut into 4 cm pieces)

  • ½ tofu (firm - deep fried and cut into cubes) 

  •  1 tbsp dark soy sauce (mix with 2 tbsp water)

  • 200 g yellow noodles 

  • 1 egg

  • 1 lime wedge (for garnish)

  • 1 green chilli (sliced, for garnish)
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Recipe Courtesy of
Asian Food Network

Mee Goreng Mamak

A stir-fried noodle dish famous in Singapore and Malaysia, Mee Goreng Mamak is a delicious plate of dry noodles that is sweet and spicy with a hint of nuttiness. The key to this dish lies in the paste –a concoction of sauces mixed with peanuts, dried chilies, dried prawns, dhal and red onion. If you have access to prawn fritters, toss some in there for added crisps and crunch!
Halal
Halal
No Alcohol
No Alcohol
No Milk
No Milk
No Pork
No Pork
Halal
Halal
No Alcohol
No Alcohol
No Milk
No Milk
No Pork
No Pork
  • Easy
  • 30 min
  • 10 min
  • 10 min
  • 3 steps
  • 19 Ingredients
  • Easy
  • 3 steps
  • 19 Ingredients
  • 30 min
  • 10 min
  • 10 min

Instructions

  1. Fry the paste ingredients

    • Heat oil in a pan at medium heat.
    • Add peanuts, dried chillies, dried shrimps and dhal.
    • Fry the aromatics until fragrant
    • Remove from heat and set aside.

  2. Blend paste

    • In a blender, blend fried ingredients with tamarind pasteand 100ml water until fine.
    • Sauté the blended ingredients in oil heated over low heat.
    • Continue cooking until oil separates from the paste and turns a darker shade.

  3. Fry noodles

    • Heat oil in a large wok.
    • Add garlic, onion, paste. Sautéu ntil fragrant. Add prawns.
    • Add tofu, potatoes, cabbage and choy sum. Sauté for another 30 secs.
    • Add noodles to the wok. Add dark soy sauce mixture and mix evenly for the next 1 min.
    • Then move the noodles to the side of the wok. Stir in an egg.
    • Combine the egg and noodles evenly. Turn off heat and serve.
    Fry noodles

Plate and Serve!

Garnish with a wedge of lime and slices of green chillies.

Plate and Serve!
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Ingredients
  • Serves 2 people

  • 25 g peanuts

  • 10 g dried chilli (soaked)

  • 5 g dried shrimps (soaked) 

  • 3 tbsp oil   

  • 5 g chana dhal

  • ½ tbsp tamarind paste

  • 100 ml water 

  • 130 g potatoes (skinned cut into chunks and boiled tender)

  • 1 red onion (sliced)

  • 2 garlic cloves (minced)

  • 6 prawns (shelled)

  • 15 g white cabbage (cut into chunks)

  • 15 g choi sum (cut into 4 cm pieces)

  • ½ tofu (firm - deep fried and cut into cubes) 

  •  1 tbsp dark soy sauce (mix with 2 tbsp water)

  • 200 g yellow noodles 

  • 1 egg

  • 1 lime wedge (for garnish)

  • 1 green chilli (sliced, for garnish)

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