Mamak Style Mee Goreng (Malaysian-Indian Fried Noodles)

“Mamak” is a term commonly used in Malaysia and Singapore that refers to Indian-Muslim culture. Unlike traditional Malaysian dishes which require hours of cooking, this recipe is quick and easy. It has a good balance of heat with a kick of curry flavour. An excellent choice for fright nights and equally good to grace your table for an elegant meal.

  
Skill Level: Easy 
Serves: 3 - 4

INGREDIENTS:

• 2 eggs
• 400 g (14 oz.) yellow (yau-mein) noodles
• 1 medium-sized boiled potatoes, cubed
• 6 fried tofu puffs, quartered
• 2 bok-choy, cut into thumb sizes
• 8 shrimps (cooked/uncooked)
• 1/2 onion, sliced
• 2 cloves garlic, minced
• Salt and white pepper (if not available, use black pepper), to taste
• 1 tsp dark soy sauce (for colour)
• Cooking oil
• 1 lime, cut into wedges

SAUCE

• 2 tbsp tomato ketchup
• 1 tbsp Maggi seasoning sauce (if not available, substitute with soy sauce)
• 2 tbsp Sriracha chili sauce
• 1 tbsp kecap (ketjap) manis (if not available, substitute with dark soy sauce)
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1/4 cup water
• 1 1/2 heaping tbsp Baba's curry powder

METHOD:

1. Combine sauce ingredients in a bowl, mix well
2. Heat up a wok, add 1 tbsp of cooking oil. Add in cubed potatoes and tofu. Add in 3 tbsp of sauce and stir for about 3-4 minutes
3. Scoop up the cooked ingredients in a plate and leave aside
4. Add 3 tbsp of cooking oil into the same wok. Add in onions and garlic
5. Once the garlic turns golden brown, crack in 2 eggs and stir until dry
6. Stir in bok choy, shrimps and a pinch of salt to taste. Cook for another 3-4 minutes
7. Rinse the noodles in hot water for a minute to hydrate (noodles do not need to be cooked)
8. Add the noodles to the wok and pour in the remaining sauce and dark soy sauce
9. Stir the noodles and other ingredients well, add a dash of white pepper
10. Add in cooked potatoes and tofu, stir
11. Cook for an additional 5-10 minutes or until the noodles are dry and toasted
12. Serve with lime wedges