Malaysian Fried Noodles (Mamak Style Mee Goreng) features yellow noodles, potato and bean sprouts stir-fried in a spicy chili sambal balanced with a sweet sauce mixture. Amazing texture and over-the-top flavor.
One of my favorite childhood memories is the late-night takeaway suppers we used to enjoy at our grandparents’ house. We lived just a short walking distance from some night-time street food vendors.
However, the dish that I craved most often was Pak Ali’s Mee Goreng (Malaysian Mamak-Style Fried Noodles); less spicy, extra potatoes.
Malaysian Mamak are of Indian-Muslim origin. Their unique food can be found at Mamak stalls all over the country. They are known for dishes like roti canai, nasi lemak, pasembur, and drinks like teh tarik.
These Malaysian Fried Noodles (Mamak Style Mee Goreng) feature fresh yellow noodles, potato and bean sprouts stir-fried over high heat with a spicy chili sambal paste, balanced with a sweet soy sauce mixture (and a hint of tomato).
A squeeze of fresh lime on the top adds a burst of even more flavor to this amazing dish.
Since you are making this dish at home, you may add different types of protein such as shrimp or chicken. Most Mamak stalls add squid to this dish so you may wish to do the same.
Types of Noodles You Can Use for Malaysian Fried Noodles
The most common type of noodle used for this dish is fresh yellow noodles.
When I lived in the States, I would use fresh yakisoba noodles that I purchased at the Asian supermarket for this dish. You can also use Hokkien noodles.
Another option is to use instant noodles (minus the flavor packets). They’re a lot thinner and crunchier in texture but they will work.
You may also use spaghetti in a pinch. Undercook it by a minute or two based on the instructions on the packet so that it does not get too soggy when stir-fried.
How to Make Mamak-Style Mee Goreng
My favorite ingredient in this dish is the potato as its flavor and texture complement the noodles so very well. I recommend using a firmer potato like the Yukon Gold so that it can hold its texture. The first step is to boil the potatoes to ensure that they are cooked all the way through.
Cut 2 Yukon Gold potatoes into small bite-sized pieces.
First, cut them in half lengthwise, then into wedges, then finally into small bite-sized pieces.
Fill a small saucepan with the potatoes and just enough water to cover them.
Boil for 10 minutes over high heat, or until the potatoes are tender.
Drain the water and set the potatoes aside.
This recipe calls for 1/2 cup of roasted peanuts. Separate these peanuts into two batches of 1/4 cup each.
The first batch of the roasted peanuts will be finely chopped and used as a topping or garnish, and the remaining batch will be incorporated in the stir-fry chili sambal paste.
We’ll prepare the finely chopped peanuts (for the garnish/topping) first so that we don’t have to wash the food processor twice (after preparing the sambal paste).
Pour 1/4 cup of roasted peanuts into a food processor. Use the “Pulse” feature to finely chop the peanuts.
Since this batch will be used as a garnish at the end, you can set this aside for now.
Allow the dried chili and tamarind pulp to soak for about 10 minutes.
Cut the soaked chilies into approximately 1-inch pieces. As you cut the chilies, rinse the chili seeds out.
I like to cut these chilies right by the kitchen sink so that I can leave the water running at a slow flow – I can easily rinse the seeds off each piece as I cut them.
Use your fingers to gently squeeze the tamarind pulp to render as much of the juice as possible. Discard the tamarind pulp and the seeds (if any).
Pour all of the tamarind juice into your food processor, along with the soaked red chili, 2 fresh red chilies (cut into 1/2 inch pieces), and the remaining 1/4 cup of roasted peanuts.
Blend all of these ingredients in your food processor until it forms a thick sambal paste.
In place of kicap manis, you can use 3 tablespoons of dark soy sauce mixed with 1 tablespoon of brown sugar.
Set this sauce mixture aside for now.
In most cases, we heat the wok up to temperature before stir-frying anything in it. For this dish, however, I like to start with a cool wok so that the shallots can gently infuse its flavor in the oil without too much risk of burning.
Pour 3 tablespoons of cooking oil in a wok along with 3 small shallots that have been very thinly sliced. Turn the heat on to medium-high.
After about 2 – 3 minutes, the oil will start to gently boil and the shallots will start to sizzle.
When the shallots soften and turn slightly brown, pour all of the prepared sambal paste into the wok. Stir-fry for about 2 minutes.
Add the potatoes and coat them in the sambal.
Next, add 1 cup of cubed extra-firm tofu (or sliced fried tofu) to the wok.
Gently stir-fry until all of the tofu and potatoes are coated in the sambal paste.
If you are adding squid to this recipe, this would be the time to add it to the wok.
Add 1 lb of fresh yellow noodles (eg: yakisoba noodles) to the wok, followed by the sauce mixture.
Toss until the noodles are evenly coated in the sauce.
Separate the noodles to make a well in the middle of the wok, and pour 2 eggs (lightly beaten) into the wok.
Stir-fry to evenly distribute the eggs in the noodles.
Add 1 1/2 cups of fresh bean sprouts to the noodles.
Stir to combine all ingredients.
Transfer to a serving dish, then top with the finely chopped peanuts, shredded lettuce and lime wedges.
Freshly squeezed lime juice is a crucial component in this dish so don’t forget to serve some extra lime wedges on the side.
Malaysian Fried Noodles (Mamak Style Mee Goreng)
- [1/4 cup kicap manis sweet and thick soy sauce]
- 1/2 cup tomato ketchup
- 2 tablespoons soy sauce
- 2 Yukon Gold potatoes cut into small bite-sized pieces
- 3 tablespoons cooking oil
- 2 small shallots thinly sliced
- 1 cup cubed extra firm tofu or sliced fried tofu
- 1 lb fresh yellow noodles
- 2 eggs lightly beaten
- 1 1/2 cups fresh bean sprouts
- 1/4 cup roasted peanuts finely chopped
- 1 cup shredded lettuce
- 2 limes cut into wedges
- Boil the potatoes in water for 10 minutes or until soft. Drain the water and set the potatoes aside.
- Soak the dried chili in 1 cup of warm water, and the tamarind pulp in the remaining 1/2 cup of warm water for about 10 minutes.
- Gently squeeze the tamarind pulp with your fingers to draw out as much of the tamarind juice as possible. Discard the tamarind pulp and seeds.
- Cut the soaked dried chilies into 1-inch pieces, removing the seeds as you cut them.
- Pour the tamarind juice into a food processor, along with the dried and fresh red chilies and the 1/4 cup of roasted peanuts. Blend all the ingredients until it forms a thick sambal paste.
- In a separate small bowl, combine the sauce mix ingredients: kicap manis (see notes below for substitute), tomato ketchup and soy sauce.
- Pour cooking oil into a wok (do not heat up the wok yet), then add the sliced shallots to the oil. Turn on the heat to medium-high.
- When the shallots turn slightly brown, pour the sambal paste into the wok. Stir-fry for about 2 minutes.
- Add the potatoes to the wok, followed by the tofu. Gently stir-fry to coat the tofu and potatoes in the sambal.
- Add fresh yellow noodles to the wok, then pour the sauce mix over the noodles. Toss until all the noodles are evenly coated in the sauce.
- Separate the noodles to make a well in the middle of the wok, then pour the eggs into the well. Stir-fry to distribute the eggs in the noodles evenly.
- Add bean sprouts to the noodles. Stir to combine all the ingredients.
- Transfer the noodles to a serving dish. Top with chopped peanuts, shredded lettuce and lime wedges. Enjoy!
Other noodle recipes you may enjoy: