Entree: Malaysia – Kuala Lumpur – Mee Goreng Mamak (Mamak-style fried noodles)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 14 oz (400 g) fresh yellow egg noodles, blanched and drained
- 8 oz (225 g) firm tofu, cubed
- 12 medium shrimp, approx. 10 oz (285 g) peeled and deveined
- 2 large eggs, approx. 3.5 oz (100 g) total, lightly beaten
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced (approx. 0.5 oz (15 g))
- 2 shallots, thinly sliced (approx. 2 oz (60 g))
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) light soy sauce
- 2 tbsp (30 ml) tomato ketchup
- 1 tbsp (15 ml) sambal oelek or other chili paste (adjust to heat preference)
- 1 tsp (5 g) curry powder
- 1/2 tsp (2.5 g) ground turmeric
- 1 tbsp (15 ml) fish sauce (optional, for depth)
- 1 cup (100 g) bean sprouts, rinsed
- 3 scallions, sliced (approx. 1 oz (30 g))
- 1 small tomato, cut into wedges (approx. 3 oz (90 g))
- 1 lime, cut into wedges (for serving)
- Salt, to taste
- White pepper, to taste
- Fresh cilantro or fried shallots (for garnish)

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large wok or heavy skillet over medium-high heat. Add the tofu and cook until golden on all sides, about 3–4 minutes; remove and set aside.
2. Add remaining 1 tbsp (15 ml) oil to the wok. Sauté garlic and shallots until fragrant and translucent, about 1–2 minutes. Add curry powder and turmeric and stir 30 seconds to bloom the spices.
3. Add shrimp and cook until just opaque, about 1–2 minutes. Push contents to one side of the wok; pour the beaten eggs into the empty side and scramble until nearly set, then mix with the shrimp and aromatics.
4. Add blanched noodles, cooked tofu, kecap manis, soy sauce, ketchup, sambal, and fish sauce (if using). Toss vigorously to combine and coat everything evenly; add a splash of water or reserved noodle cooking liquid if mixture seems dry.
5. Fold in bean sprouts, scallions, and tomato wedges; season with salt and white pepper to taste. Stir-fry another 1–2 minutes until vegetables are just tender-crisp.
6. Transfer to plates, garnish with cilantro or fried shallots, and serve immediately with lime wedges on the side.