Entree: Malaysia – Malaysian Indian – Mee Goreng Mamak (Malaysian Indian-style spicy-sweet stir-fried yellow noodles with tofu, shrimp, egg and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 14 oz (400 g) fresh yellow egg noodles or chow mein noodles, separated
- 12 medium shrimp, approx. 10 oz (280 g), peeled and deveined
- 8 oz (225 g) firm tofu, drained and cut into 1/2-inch (1.2 cm) cubes
- 2 large eggs
- 3 tbsp (45 ml) vegetable oil, plus more for frying
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 small potato, peeled and diced (optional), about 5 oz (150 g)
- 1 cup (70 g) shredded cabbage
- 1 cup (100 g) bean sprouts, rinsed
- 3 scallions, sliced into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 1½ tbsp (22 ml) tamarind water or 1 tsp (5 g) tamarind paste dissolved in 1 tbsp (15 ml) water
- 1–2 tbsp (15–30 g) sambal oelek or chili paste, to taste
- 1 tsp (5 g) shrimp paste (belacan), toasted and mashed (optional for authentic depth)
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) lime juice, plus lime wedges to serve
- Fried shallots and cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using potatoes, shallow-fry or pan-fry the diced potato in a little oil until golden and crisp; drain and set aside. If noodles are fresh, loosen them by blanching briefly in boiling water then draining.
2. Mix the soy sauce, kecap manis, tamarind water, sambal, shrimp paste (if using), and sugar in a small bowl; set sauce aside.
3. Heat 2 tablespoons (30 ml) vegetable oil in a large wok over high heat. Add the tofu cubes and fry until golden on all sides. Remove and set aside. Add a touch more oil if needed.
4. Add the onion, shallots, and garlic to the hot wok and stir-fry until fragrant and softened, about 2 minutes. Add the shrimp and cook until they just turn pink, about 2 minutes.
5. Push ingredients to the side, add remaining oil and pour in the beaten eggs. Scramble briefly, then mix with the aromatics. Add the noodles, fried potato (if using), cabbage, bean sprouts and scallions.
6. Pour the sauce over the noodles and toss vigorously to coat and heat through, about 2–3 minutes. Return the fried tofu to the wok, season with salt and pepper, and adjust sambal or kecap manis to taste.
7. Turn off the heat, squeeze lime juice over the noodles, toss once more, and transfer to a serving platter. Garnish with fried shallots and cilantro and serve with extra lime wedges.

1. If using potatoes, shallow-fry or pan-fry the diced potato in a little oil until golden and crisp; drain and set aside. If noodles are fresh, loosen them by blanching briefly in boiling water then draining.
2. Mix the soy sauce, kecap manis, tamarind water, sambal, shrimp paste (if using), and sugar in a small bowl; set sauce aside.
3. Heat 2 tablespoons vegetable oil in a large wok over high heat. Add the tofu cubes and fry until golden on all sides. Remove and set aside. Add a touch more oil if needed.
4. Add the onion, shallots, and garlic to the hot wok and stir-fry until fragrant and softened, about 2 minutes. Add the shrimp and cook until they just turn pink, about 2 minutes.
5. Push ingredients to the side, add remaining oil and pour in the beaten eggs. Scramble briefly, then mix with the aromatics. Add the noodles, fried potato (if using), cabbage, bean sprouts and scallions.
6. Pour the sauce over the noodles and toss vigorously to coat and heat through, about 2–3 minutes. Return the fried tofu to the wok, season with salt and pepper, and adjust sambal or kecap manis to taste.
7. Turn off the heat, squeeze lime juice over the noodles, toss once more, and transfer to a serving platter. Garnish with fried shallots and cilantro and serve with extra lime wedges.