Mee Goreng Mamak

This Mee Goreng Mamak is a uniquely Malaysian Indian Muslim creation of fried noodles with a special sauce and fritters. A must try!

Author : Linda Ooi

Course : Main Dish

Cuisine : Indian, Malaysian

Keyword : indian mee goreng, mee goreng, mee goreng mamak

Prep Time 30

Cook Time 50

Total Time 1 20

Servings: 2

Calories: 872kcal

Ingredients

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)

Instructions

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.

Notes

** If the noodles are sticking together, you may need to blanch the noodles lightly just enough to separate the strands before using them in this stir fry. If you do that, be sure to drain the noodles well before frying or you will get a soft and soggy stir fry. I did not blanch the noodles as the packaged noodles I bought this time are quite fresh and I was able to separate the strands after I removed them from the packaging.

Nutrition