Thursday, 20 August 2015

Mamak Mee Goreng

This dish is a favourite street food in Malaysia. Today I am sharing my recipe for it with you.

Recipe for Mamak Mee Goreng from Nomsies Kitchen

In essence, this is fried noodles. It’s quick, it’s fast, and it is delicious.

All credit for this dish needs to go to my husband. He was the chef here.

Recipe for Mamak Mee Goreng from Nomsies Kitchen

Being typical of a Malaysian dish the noodles have a nice spicy kick in it. This dish was so on point I can’t get enough of it.

If you can, don’t skip the crushed peanuts, it just adds another level of tastiness to the noodles. Squeeze on some lime juice just before eating to add a nice tangy zest to this dish.

Recipe for Mamak Mee Goreng from Nomsies Kitchen

Recipe for Mamak Mee Goreng
Serves 3


2 Tbsp Vegetable Oil
1 Onion, sliced thinly)
2 cloves Garlic, diced
200gm Firm Tofu, cut into cubes
10 Fish balls, halved
10 Prawns (remove head, tails and shells)
150gm cooked and shredded Chicken Meat (optional)
2 Tbsp Chilli Paste (3 Dried Chillies, blended with some water)
3 Tbsp Kicap Manis
3 Tbsp Tomato Ketchup
1 Tbsp Light Soy Sauce
1 tsp Garam Masala
100ml water
400gm Fresh Egg Noodles
3 Eggs
200gm Baby Spinach Leaves
Handful of Beansprouts
4 Button Mushrooms, thinly sliced (optional)
1 tsp Salt
1 tsp Sugar
20gm Toasted Peanuts (crushed) – for garnishing
1 Red Chilli, sliced thinly – for garnishing
1 stalk Spring Onions, sliced thinly – for garnishing
Deep Fried Shallots – for garnishing
2 Limes (quartered) - to serve with


1. Heat the vegetable oil in a wok over high heat. Add in the onions and stir fry briskly. Once the onions are fragrant and slightly coloured add in the garlic and stir fry. Quickly add in the tofu, fish balls and cooked shredded chicken meat and fry. Next, add in the prawns and keep frying.

2. Now, add in the chilli paste, kicap manis, tomato ketchup, light soy sauce and garam masala. Keep frying. If the mixture is too thick, add a little bit of water. Add in the noodles. Mix evenly.

3. Make a well in the middle of the noodles and add in the eggs. Scramble the eggs well and then mix in with the rest of the noodles. Add in the spinach, beansprouts and button mushrooms and stir to combine.

4. Add in the salt and sugar to taste. Taste and add more seasoning if required. Switch off the heat and dish out. Sprinkle on the crushed toasted peanuts, red chilli, spring onions and deep fried shallots. Serve with wedges of lime.

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