Mee Goreng Mamak (Fried Mamak Noodles)
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
Malaysian
Mee Goreng Mamak (Fried Mamak Noodles)
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A recipe for Mee Goreng Mamak (Fried Mamak Noodles) from the cookbook, Malaysia: Recipes from a Family Kitchen, by Ping Coombes.
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Ingredients
For the sauce:
- 1 tablespoon Sweet soy sauce kecap manis
- 2 tablespoons oyster sauce
- 3 tablespoons tomato ketchup
- 1 teaspoon dark soy sauce
- ¼ teaspoon salt
- 1 teaspoon dried chili peppers optional, crispy
- 1 teaspoon prawns optional, crispy
For the chili paste:
- 3 red chili pepper fresh
- 1 tablespoon water
For the Mee Goreng Mamak:
- 3 tablespoons vegetable oil
- firm tofu cut into 1 1/4-inch cubes, half an 8-oz block
- 2 cloves garlic finely chopped
- 8 ounces tiger prawns raw, peeled
- 1 tomato cut into 6 wedges
- 2 choy sum roughly chopped, stalks
- 14 ounce yellow noodles package, fresh
- 2 green onions sliced
- 4 ounces bean sprout
- salt to taste
- 4 lime wedges
- 3 tablespoons shallots crispy
Instructions
- Mix all the ingredients for the sauce in a small bowl.
- Put the chilies and water for the chili paste in a small blender and blitz to form a paste.
- Heat the oil in a wok or large frying pan and fry the cubed tofu for about 15 minutes, until browned all over. Remove and drain on paper towels.
- Using the same wok, add the garlic and chili paste and fry for 1 minute. Add the prawns and fry until they start to turn pink, then add the tomato and choy sum and stir-fry for a minute more. Add the noodles, browned tofu, and sauce, then the green onions and bean sprouts. Mix well and make sure the prawns are cooked through.
- Check the seasoning and add salt to taste, then serve at once, with lime wedges and crispy shallots. Squeeze over the juice from the lime before eating.
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