Gluten-Free Mee Goreng Mamak

Ingredients

• 1 pound Rice Noodles (yellow)
• 1 pound Chicken or Shrimp
• 1 cup Potatoes, diced
• 1/2 cup Tofu, fried and cubed
• 2 Eggs, beaten
• 2 cups Bean Sprouts
• 2 Green Chilies, sliced
• 1 Red Onions, sliced
• 3 cloves Garlic, minced
• 2 tablespoons Tomato Paste
• 1 tablespoon Chili Powder
• 1 teaspoon Cumin Powder
• 3 tablespoons Coconut Aminos
• 2 tablespoons Vegetable Oil

Instructions

1. 1Heat 2 tablespoons of vegetable oil in a large 12-inch wok or skillet over high heat until the oil shimmers, about 350°F (175°C).
2. 2Add the 1 red onion, sliced, and the 3 cloves of garlic, minced, to the hot oil and stir-fry for 1 minute until they are fragrant and the onion begins to soften.
3. 3Add the 2 tablespoons of tomato paste, 1 tablespoon of chili powder, and 1 teaspoon of cumin powder to the wok. Stir-fry for 1 minute until the spices are fragrant.
4. 4Add the 1 pound of chicken or shrimp and the 1 cup of potatoes, diced. Cook, stirring occasionally, for 8-10 minutes, until the chicken or shrimp is cooked through (internal temperature of 165°F/74°C for chicken) and the potatoes are slightly tender when pierced with a fork.
5. 5Push all the ingredients to one side of the wok. Pour the 2 beaten eggs into the empty side and scramble them until just cooked, about 1-2 minutes.
6. 6Add the 1 pound of rice noodles, 1/2 cup of fried and cubed tofu, 2 cups of bean sprouts, and 2 green chilies, sliced, to the wok.
7. 7Pour the 3 tablespoons of coconut aminos over everything. Stir-fry gently for 2-3 minutes, tossing everything together until the noodles are heated through and well combined with the other ingredients.
8. 8Serve immediately.

Substitutions

Related Guides