Mee goreng mamak

Story behind the dish

Imagine the bustling streets of Malaysia, where the aroma of spicy, savory, and aromatic dishes fills the air. Mee goreng mamak is a beloved stir-fried noodle dish, packed with a harmonious blend of flavors and textures — from tender potatoes and crunching cabbage to fragrant garlic and fiery chilies. Each bite transports you to a lively hawker stall, where laughter and stories echo amidst sizzling woks and colorful plates. This recipe offers a homemade version of that vibrant street food magic, perfect for sharing with loved ones or enjoying as a comforting solo treat.

Ingredients

• 1.75 oz (50 g) peanuts
• 0.5 oz (15 g) dried chili peppers
• 0.35 oz (10 g) dried prawns
• 2.5 tablespoons oil
• 25 oz (750 ml) water
• 0.5 tablespoon tamarind paste
• 8.8 oz (250 g) potatoes
• 2 red onions
• 4 garlic cloves
• 1 oz (30 g) cabbage
• 1 oz (30 g) Chinese broccoli (choi sam)
• 1 piece tofu
• 1 tablespoon soy sauce
• 4 servings noodles (preferably egg or instant)
• 1 large egg
• Optional: Lime slices and green chili slices for garnish

Step-by-step

1. Heat 2.5 tablespoons oil in a pan over medium heat. Add the peanuts, dried chili peppers, dried prawns, and tamarind dhal. Fry the aromatics until fragrant, about 2–3 minutes. Remove from the pan and set aside.
2. In a blender, combine the fried ingredients with 1/2 tablespoon tamarind paste and 25 ounces (750 ml) water. Blend until smooth.
3. In the same pan, sauté the blended paste over low heat. Continue cooking until the oil separates from the paste and darkens, about 5–7 minutes.
4. While the sauce simmers, peel and cut 8.8 ounces (250 g) potatoes into small chunks. Boil in water until knife-tender, then drain and set aside.
5. Slice the red onions thinly, cut the fried tofu into strips, mince the garlic, and chop the cabbage and Chinese broccoli.
6. Cook the noodles in boiling water until just tender, then drain.
7. To cook one portion, heat a splash of oil in a wok or large skillet. Add 1/4 of the garlic, onion, and paste mixture. Sauté until fragrant, then optionally add a portion of prawns.
8. Add 1/4 of the tofu, boiled potatoes, cabbage, Chinese broccoli, and prawn fritters. Sauté for about 30 seconds to combine flavors.
9. Toss in the noodles and pour in 3 tablespoons of the dark soy sauce mixture. Stir well and cook for 1 minute, ensuring everything is coated evenly.
10. Push the noodles to one side of the wok, crack in the egg, and scramble gently. Once cooked, toss everything together. Garnish with lime slices and green chili slices before serving.

Chef’s tips & serving ideas

• For extra kick, sprinkle some extra chili flakes or sliced green chilies on top before serving.
• This dish pairs beautifully with a side of pickled vegetables or a fresh cucumber salad to balance the spicy flavors.

Closing thoughts

Making mee goreng mamak at home transforms a street food favorite into a hearty, satisfying meal full of rich flavors and personal touches. Each step builds layers of taste from fragrant aromatics to savory sauces, creating an irresistibly vibrant plate. Whether you enjoy it on a casual weeknight or at a weekend feast, this recipe invites you to bring a lively Malaysian street food experience right into your kitchen. Happy cooking and savor every delicious bite!