Malaysian
Mamak-Style Mee Goreng
Malaysian fried yellow noodles with tofu, potato, egg, cabbage, tomato, and sweet chile sauce.
4 servings · 35 minutes prep · 15 minutes cook
Ingredients
Noodles and Add-Ins
- 1 1/2 lb, rinsed and drained
- 8 oz, pressed and cubed
- 1 cup, diced
- 2 large, lightly beaten
- 2 cups, thinly sliced
- 2 cups, rinsed and dried
- 1 medium, cut into wedges
- 3, cut into 2-inch pieces
- 3 tbsp, divided
- 4, for serving
- 1/3 cup, for garnish
Sauce
- 3 tbsp, Malaysian or Thai-style
- 2 tbsp, sweet soy sauce
- 1 tbsp
- 1 tbsp
- 1 tsp, Malaysian-style if available
- 3 cloves, minced
- 2, minced
Directions
Prepare Sauce and Tofu
- Stir chile sauce, kecap manis, soy sauce, tomato ketchup, and curry powder together.
- Heat 1 tablespoon oil in a wok over medium-high heat. Fry firm tofu for 4 to 5 minutes, until golden at the edges. Transfer to a plate.
Stir-Fry
- Add remaining avocado oil to the wok. Fry garlic and shallot for 45 seconds, until the garlic’s raw, sharp aroma softens and the spices begin to bloom, stopping before the garlic browns.
- Add cooked potato and cabbage. Stir-fry for 2 minutes.
- Push the vegetables aside and add egg. Let set for 15 seconds, then scramble until no liquid egg remains, about 30 to 45 seconds.
- Add fresh yellow noodles, tofu, and sauce. Toss for 2 to 3 minutes, until the noodles are hot and glossy.
- Add bean sprouts, tomato, and scallions. Toss for 30 to 45 seconds. Serve with lime wedges and crispy shallots.
