Entree: Malaysia – Malay Peninsula – Mee Goreng Mamak (Spicy Malay-Indian Muslim style stir-fried yellow noodles with tofu, egg, and shrimp)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 12 oz (340 g) fresh yellow egg noodles
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) vegetable oil for tofu and shrimp
- 3 cloves (9 g) garlic, minced
- 2 shallots, thinly sliced (approx. 50 g)
- 12 medium shrimp, peeled and deveined, approx. 12 oz (340 g)
- 1 block firm tofu, 14 oz (400 g), drained and cut into 1/2-inch (1 cm) cubes
- 2 large eggs, approx. 100 g, beaten
- 1 cup (100 g) bean sprouts, rinsed
- 3 scallions, sliced on the diagonal (approx. 45 g)
- 1 small tomato, chopped (approx. 100 g)
- 2 tbsp (30 ml) sambal oelek or chili paste
- 2 tbsp (30 ml) kicap manis (sweet soy sauce)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (2 g) curry powder
- 1 tbsp (15 ml) lime juice
- 1 tsp (4 g) granulated sugar
- Salt and freshly ground black pepper to taste
- Lime wedges for serving
- Fried shallots for garnish (optional)

Instructions

1. Bring a pot of water to a boil, blanch the yellow noodles for 30–60 seconds just to loosen, drain and set aside.
2. Heat 1 tbsp (15 ml) vegetable oil in a wok or large skillet over medium-high heat. Fry the tofu cubes until golden on all sides, about 4–5 minutes. Remove and drain on paper towels.
3. Add the remaining 2 tbsp (30 ml) oil to the wok. When hot, add the shrimp and cook until just pink, about 1–2 minutes per side. Remove and set aside with the tofu.
4. Add the minced garlic and sliced shallots to the wok, stir-fry until fragrant and soft, about 1 minute. Push to the side and pour beaten eggs into the empty space; scramble briefly until just set.
5. Add the blanched noodles, cooked tofu, and shrimp back to the wok. Toss to combine.
6. Stir in sambal, kicap manis, light soy sauce, curry powder, sugar, and lime juice. Toss constantly over high heat so the sauce evenly coats the noodles and begins to caramelize slightly, 1–2 minutes.
7. Add bean sprouts, chopped tomato, and scallions; toss for another 30–60 seconds until sprouts are slightly wilted but still crisp.
8. Season with salt and pepper to taste. Serve immediately topped with lime wedges and fried shallots if using.