Mee Goreng Mamak

Name: Mee Goreng Mamak
Total time: 40 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 50g roasted peanuts; 15g dried red chillies; 10g dried shrimp; 5 tbsp vegetable oil; ½ tbsp tamarind paste; 250g potatoes, peeled and boiled; 2 red onions, finely sliced; 4 garlic cloves, minced; 30g white cabbage, shredded; 30g pak choi or spring greens, sliced; 1 block firm tofu, cubed and fried; 1 tbsp dark soy sauce; 4 nests egg noodles, cooked; 1 large egg

Vibrant Malaysian street-style stir-fried noodles packed with tofu, greens, and a sweet-spicy tamarind kick.

40 min serves 4 Medium Watch

Ingredients

50g roasted peanuts200g

15g dried red chillies50g

10g dried shrimp100g

5 tbsp vegetable oil1L

½ tbsp tamarind paste200g

250g potatoes, peeled and boiled2kg

2 red onions, finely sliced3 pack

4 garlic cloves, minced1 bulb

30g white cabbage, shredded1 pc

30g pak choi or spring greens, sliced200g

1 block firm tofu, cubed and fried300g

1 tbsp dark soy sauce150ml

4 nests egg noodles, cooked4 pack

1 large egg6 pack

Method

Heat oil in a pan at medium heat. Then, add peanuts, dried chilies, dried shrimps and dhal. Fry the aromatics until fragrant. Remove from pan and leave aside.
Blend fried ingredients with tamarind paste and water until fine. Then, sauté the blended ingredients in oil heated over low heat. Continue cooking until the oil separates from the paste and turns a darker shade.
Skin and cut potatoes into small chunks and boil them in a pot of water until knife-tender. Once ready, remove them from the pot and leave aside. Discard water.
Slice onion and fried tofu, mince garlic, cut some cabbage and Chinese flowering cabbage (choi sam). Prepare prawn fritters and cut them. Boil noodles to soften them if bought dried. Also mix black soy sauce with water.
To fry one portion of mee goreng mamak, heat oil and add 1/4 of the following ingredients in this order: garlic, onion, paste. Sauté until fragrant. Optionally, add prawns.
Add in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters. Sauté for another 30 seconds.
Add noodles to the wok. Add 3 tablespoons of dark soy sauce mixture. Mix evenly for the next 1 minute. Then, move the noodles to the side of the wok. Stir in an egg. Garnish with a slice of lime and slices of green chilies. To cook another plate of noodles, repeat from step 5 onwards.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £5.27 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£16.00 est. · serves 4

Ingredients

50g roasted peanuts200g

15g dried red chillies50g

10g dried shrimp100g

5 tbsp vegetable oil1L

½ tbsp tamarind paste200g

250g potatoes, peeled and boiled2kg

2 red onions, finely sliced3 pack

4 garlic cloves, minced1 bulb

30g white cabbage, shredded1 pc

30g pak choi or spring greens, sliced200g

1 block firm tofu, cubed and fried300g

1 tbsp dark soy sauce150ml

4 nests egg noodles, cooked4 pack

1 large egg6 pack

Method

Heat oil in a pan at medium heat. Then, add peanuts, dried chilies, dried shrimps and dhal. Fry the aromatics until fragrant. Remove from pan and leave aside.

Blend fried ingredients with tamarind paste and water until fine. Then, sauté the blended ingredients in oil heated over low heat. Continue cooking until the oil separates from the paste and turns a darker shade.

Skin and cut potatoes into small chunks and boil them in a pot of water until knife-tender. Once ready, remove them from the pot and leave aside. Discard water.

Slice onion and fried tofu, mince garlic, cut some cabbage and Chinese flowering cabbage (choi sam). Prepare prawn fritters and cut them. Boil noodles to soften them if bought dried. Also mix black soy sauce with water.

To fry one portion of mee goreng mamak, heat oil and add 1/4 of the following ingredients in this order: garlic, onion, paste. Sauté until fragrant. Optionally, add prawns.

Add in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters. Sauté for another 30 seconds.

Add noodles to the wok. Add 3 tablespoons of dark soy sauce mixture. Mix evenly for the next 1 minute. Then, move the noodles to the side of the wok. Stir in an egg. Garnish with a slice of lime and slices of green chilies. To cook another plate of noodles, repeat from step 5 onwards.