MalaysiaSoutheast Asia

Mee Goreng Mamak

Name: Mee Goreng Mamak
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz Egg noodles, one package; 225 g Shrimp (raw, peeled); 200 g Firm tofu, pressed and cubed; 1 Russet potatoes, boiled, peeled, and cubed; 4 tbsp Vegetable oil, divided; 60 g Shallot, sliced; 3 cloves Garlic, minced; 2 tbsp Sambal oelek; 3 tbsp Ketchup; 2 tbsp Soy sauce (all-purpose), simmered with the brown sugar into a sweet soy; 1 tbsp Light brown sugar, packed, for the sweet soy; 1 tbsp Soy sauce (all-purpose); 150 g Green cabbage, shredded; 150 g Roma tomatoes, cut into wedges; 2 Eggs (large); 1 cup Mung bean sprouts (optional); 2 Lime, cut into wedges, for serving; 2 stalks Green onions (scallions), sliced, for garnish (optional)

45 minServes 4$43.16

Noodles are stir-fried over high heat with shrimp, fried tofu, boiled potato, cabbage, tomato, and egg in a sweet, spicy, and tangy sauce of chili paste, tomato ketchup, soy sauce, and sweet soy, then finished with a squeeze of lime. Dried egg noodles stand in for fresh yellow noodles, which are not a canonical ingredient, so the noodles are softer and less springy. The sweet soy is made at home from soy sauce and brown sugar, and lime replaces calamansi.

Ingredients

12 ozEgg noodlesone packageBuy 1 package
225 gShrimp (raw, peeled)Buy 0.5 lb
200 gFirm tofupressed and cubedBuy 1 package
1Russet potatoesboiled, peeled, and cubedBuy 0.47 lb
4 tbspVegetable oildividedBuy 1 bottle
60 gShallotslicedBuy 0.14 lb
3 clovesGarlicmincedBuy 1 head
2 tbspSambal oelekBuy 1 jar
3 tbspKetchupBuy 1 bottle
2 tbspSoy sauce (all-purpose)simmered with the brown sugar into a sweet soyBuy 1 bottle
1 tbspLight brown sugarpacked, for the sweet soyBuy 1 bag
1 tbspSoy sauce (all-purpose)
150 gGreen cabbageshreddedBuy 0.34 lb
150 gRoma tomatoescut into wedgesBuy 0.34 lb
2Eggs (large)Buy 1 carton
1 cupMung bean sprouts (optional)Buy 1 package
2Limecut into wedges, for serving
2 stalksGreen onions (scallions) (optional)sliced, for garnishBuy 1 bunch

Substitutions

Egg noodles in place of “Fresh yellow noodles (mee kuning)”. Dried egg noodles replace fresh yellow alkaline noodles, which are not a canonical ingredient; they are softer and flatter and lack the springy bite.
Soy sauce (all-purpose) in place of “Kecap manis (Indonesian sweet soy sauce), 2 tbsp”. Kecap manis is made at home by simmering soy sauce with brown sugar, because bottled kecap manis is not stocked at the reference store; the homemade sauce is thinner and less molasses-like.
Lime in place of “Calamansi”. Lime replaces calamansi, which is not a canonical ingredient ('calamansi' returned no products at the reference store); lime is sharper and lacks the orange-like fragrance.

Method

Simmer 2 tbsp of the soy sauce with the brown sugar, stirring, until syrupy, about 2 minutes, and set aside. Cook the noodles as their package directs, drain, and toss with a little of the oil.
Heat 2 tbsp of the oil in a wok and fry the tofu until golden; set aside.
Add the remaining oil, fry the shallot, garlic, and sambal oelek until fragrant, then add the shrimp and stir-fry until pink.
Push everything to one side, scramble the eggs in the wok, then add the cabbage and tomato and stir-fry 1 minute.
Add the noodles, potato, tofu, ketchup, sweet soy, the remaining soy sauce, and the bean sprouts if using, and toss over high heat until the noodles are coated and lightly charred in places.
Serve with the lime wedges and the green onions if using.