Gluten-Free Mee Goreng Mamak

Ingredients

• about 450 g Rice Noodles
• 1 cup Chicken, diced
• 1/2 cup Shrimp, peeled and deveined
• 2 large Eggs
• 1 medium Potatoes, cubed
• 1/2 medium Onion, sliced
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 2 small Green Chilies, sliced
• 2 tbsp Tomato Paste
• 3 tbsp Tamari
• 2 tbsp Chili Sauce
• 1 tbsp Ketchup
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g rice noodles in a large heatproof bowl. Pour enough hot water over the noodles to fully submerge them. Let the noodles soak for 8-10 minutes, or until they are tender but still firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2Heat the 2 tbsp vegetable oil in a 30.48 cm wok or a large skillet over medium-high heat, aiming for a temperature of 190°C.
3. 3Add the 2 cloves garlic (minced), 1 tsp ginger (minced), and 2 small green chilies (sliced) to the hot oil. Stir constantly and cook for 30 seconds, until you can smell their strong fragrance.
4. 4Add the 1/2 medium onion (sliced) and the 1 medium potato, cut into 1.27 cm cubes, to the wok. Cook, stirring occasionally, for 5-7 minutes, until the potato cubes are slightly softened and the onion slices appear translucent.
5. 5Add the 1 cup chicken, cut into 1.27 cm dice, and the 1/2 cup shrimp (peeled and deveined) to the wok. Cook, stirring frequently, for 5-8 minutes, until the chicken pieces are no longer pink inside (reaching an internal temperature of 74°C or 74°C) and the shrimp turns pink and opaque.
6. 6Push all the cooked ingredients to one side of the wok, creating an empty space. Crack the 2 large eggs into this empty space. Scramble the eggs with your spatula for 1-2 minutes, until they are fully cooked through and firm.
7. 7Add the 2 tbsp tomato paste, 3 tbsp tamari, 2 tbsp chili sauce, and 1 tbsp ketchup to the wok. Stir all the ingredients together thoroughly for 1 minute, ensuring the sauce coats everything evenly.
8. 8Add the drained about 450 g rice noodles to the wok. Using tongs or two spatulas, toss all the ingredients gently but thoroughly for 1-2 minutes, until the noodles are heated through and evenly coated with the sauce mixture.
9. 9Serve the Gluten-Free Mee Goreng Mamak immediately while hot.

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