Mee goreng mamak (spicy fried egg noodles)

The fried noodles of Malaysia's mamak eateries: egg noodles with sweet soy sauce, chilli and ketchup, with potato and tofu — a mix of Malay, Chinese and Indian influences.

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Method

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1. In a wok, fry the tofu and potato cubes in 2 tbsp oil until crispy, then remove.
2. In the remaining oil, fry the garlic and shallot, add the chicken (or prawns), and fry over high heat for 3 minutes. ⏱ Timer: 3 min
3. Add the chilli paste and fry for 1 minute. ⏱ Timer: 1 min
4. Push the meat to one side of the wok, crack the eggs into the other side, and scramble.
5. Add the noodles, ketchup and soy sauces, and toss over high heat for 2-3 minutes until evenly coated. ⏱ Timer: 2 min
6. Return the tofu and potato, add the bean sprouts and cabbage, and toss together for 1 minute. Serve with lime. ⏱ Timer: 1 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The potato might seem odd, but it's characteristic of the mamak version.
• Work fast over high heat, so the noodles don't overcook.

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