Gluten-Free Mee Goreng Mamak (Indian-Style Fried Noodles)

Ingredients

• about 450 g Rice Noodles
• about 450 g Chicken or Shrimp
• 2 Egg
• about 225 g Firm Tofu
• 1 medium Potatoes
• 1 cup Bean Sprouts
• 2 Green Chilies
• 3 Shallots
• 4 cloves Garlic
• 2 tablespoons Chili Paste (Sambal Oelek)
• 3 tablespoons Tomato Sauce
• 2 tablespoons Dark Soy Sauce (Gluten-Free)
• 1 tablespoon Oyster Sauce (Gluten-Free)
• 3 tablespoons Vegetable Oil
• 4 Lime Wedges

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

Instructions

1. 1Place the about 450 g of rice noodles in a large bowl and cover them with warm water. Let them soak until they are softened, about 10-15 minutes. Once softened, drain the noodles well in a colander.
2. 2Prepare your ingredients: Cut the about 450 g of chicken or shrimp into small, bite-sized pieces. Dice the about 225 g of firm tofu into 1.27 cm cubes. Peel and dice the 1 medium potato into 1.27 cm cubes. Finely mince the 3 shallots, 4 cloves of garlic, and 2 green chilies.
3. 3Heat 3 tablespoons of vegetable oil in a wok or large skillet over medium-high heat, which is about 190°C. Add the minced 3 shallots, 4 cloves of garlic, and 2 green chilies to the hot oil. Stir-fry for 1-2 minutes until they are fragrant, meaning you can smell their aroma.
4. 4Add the about 450 g of chicken or shrimp to the wok. Stir-fry for 5-7 minutes, or until the chicken is cooked through (no longer pink inside) or the shrimp turns opaque and pink. Add the diced about 225 g of tofu and 1 medium potato to the wok. Continue to stir-fry for another 5-7 minutes, until the tofu and potatoes are lightly browned and tender.
5. 5Push all the ingredients in the wok to one side. Crack the 2 eggs into the empty space in the wok. Scramble the eggs with your spatula until they are cooked through, about 1-2 minutes.
6. 6Add the drained about 450 g of rice noodles to the wok. Add the 2 tablespoons of chili paste (sambal oelek), 3 tablespoons of tomato sauce, 2 tablespoons of dark soy sauce (gluten-free), and 1 tablespoon of oyster sauce (gluten-free). Mix everything together thoroughly, ensuring the noodles and other ingredients are well coated with the sauces.
7. 7Add the 1 cup of bean sprouts to the wok. Stir-fry for an additional 1-2 minutes, just until the bean sprouts are slightly tender but still have a little crunch. Make sure everything in the wok is heated through and well combined.
8. 8Serve the Gluten-Free Mee Goreng Mamak immediately. Garnish each serving with 1 lime wedge on the side.

Substitutions

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