This Mee Goreng Mamak is a uniquely Malaysian Indian Muslim creation of fried noodles with a special sauce and fritters. A must try!
It makes sense to cook Mee Goreng Mamak and Pasembur together because they share similar ingredients, at least in my rendition of both dishes. Like I mentioned previously, I noticed that many street vendors use what appears to be some of that Pasembur sauce to fry their noodles. I have to qualify that not all versions use the sauce as some appears to be drier and lighter in color.
Wet Style Mee Goreng
In May 2019, Paul and I paid a short visit to Penang. During this visit, we tried to savor as many of our favorite foods as we can put into our tummies. Believe me, it was no small feat. We were constantly full. On one of our walkabouts in George Town, we saw this guy frying noodles and had to make a stop. It was late afternoon and we had already eaten lunch but you can always indulge in early tea when you are in George Town. 😂😂😂
As you can see in the picture below, this style of mee goreng appears to be rather wet because it is drenched in some kind of sauce. I believe he used the sauce from one of the two pots beside his wok. Certainly it looks more fiery and so in my rendition of this Mee Goreng Mamak, I mixed in a tablespoon of sweet soy sauce (or kicap manis) and a tablespoon of tomato ketchup to achieve the same effect. According to Paul, the taste is spot on. He thoroughly enjoyed the noodles even though I cooked it two days in a row. In fact, he just said to me that he can do with another plateful. 😋😋😋
Some vendors also add sliced green chilies and some cut up soft seafood fritters similar to the one I made in my Pasembur recipe. In my case, it is soft squid fritters. You can substitute the squid with shrimp, if preferred. For serving, the shredded green leaf lettuce and lime wedges are highly recommended. Even better if you can get calamondin (or limau kasturi).
Similar Products Used in Making This Mee Goreng Mamak
This post contains affiliate links. Please read my disclosure policy here.
Asian Kitchen Carbon Steel Wok Stir Fry Pan, 12-inch
Classic Series Carbon Steel Wok, 14-inch
Stainless Steel Professional Wok Turner Spatula
T-fal Thermo-Spot Heat Indicator Anti-Warp Base Glass Lid Cookware, 12-Inch, Gray
Mee Goreng Mamak
- ½ cup Pasembur sauce (120ml)
- 1 medium potato
- 4 oz firm tofu (113g)
- 2 soft squid fritters
- 3 tbsp vegetable oil (divided)
- 2 cloves garlic (minced)
- 1 jalapeno pepper / green chili, cut at a diagonal into thin slices
- 2 oz squid (cut into pieces) (56g)
- 12 oz fresh egg noodles / yellow noodles ** (340g)
- 1 tbsp sweet soy sauce / kicap manis
- 1 tbsp tomato ketchup
- 1 large egg
- ½ tsp salt
- ¼ tsp ground pepper
- 1 cup bean sprouts (trimmed) (100g)
- 2 green lettuce leaves (cut into strips)
- 1 lime (cut into wedges)
- Prepare Pasembur sauce as per Pasembur recipe.
- Boil potato for 25 to 30 minutes until tender. Peel and cut into ¼ inch slices.
- Drain tofu and cut into 1½ in x ½ in x ½ in strips. Pan fry with 1 tablespoon vegetable oil for 5 to 6 minutes until golden brown.
- Prepare soft squid fritters as per Pasembur recipe. Cut fritters into large cubes.
- Heat remaining 2 tablespoons vegetable oil in a large wok or fry pan. Add garlic and jalapeno pepper. Saute for 20 seconds.
- Pour in Pasembur sauce. Stir fry for 1 to 2 minutes until fragrant.
- Add squid and stir it into the sauce.
- Add prepared potato and tofu. Stir to coat with sauce.
- Then, add noodles, sweet soy sauce, and tomato ketchup. Stir to get all the ingredients well mixed.
- Create a clearing in the center of the wok or large fry pan. Crack in the egg and fold the noodles back onto the egg.
- Add salt and pepper. Continue to stir fry until noodles are well cooked and somewhat dry.
- Add bean sprouts. Stir fry for another 30 seconds. Turn off stove. Transfer to serving dish.
- Garnish with lettuce and serve with lime wedges.
- Serve immediately.
To Blanch or Not to Blanch the Noodles
In Malaysia, the fresh noodles are not usually blanched before frying. They are only blanched for soupy noodles. Over here, the prepackaged noodles may stick together and so most people blanch the noodles before frying. This packet of noodles appear to be rather fresh and so I did not blanch it beforehand. I also fried it a while longer in the wok so that it has some charred bits and is a little drier but you can leave it a little “wet”, if preferred.