Gluten-Free Mee Goreng Mamak (Malaysian Fried Noodles)

Ingredients

• about 450 g Gluten-Free Noodles
• about 450 g Shrimp
• about 225 g Squid
• 1 block Tofu (Firm)
• 2 Eggs
• 4 cloves Garlic
• 2 Shallots
• 2 tbsp Chili Paste
• 3 tbsp Soy Sauce (Gluten-Free)
• 2 tbsp Sweet Soy Sauce (Kecap Manis)
• 1 tbsp Oyster Sauce
• 1 tbsp Lime Juice
• 2 tbsp Vegetable Oil
• 1 cup Green Vegetables (Choy Sum, Bok Choy)

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

Instructions

1. 1Finely mince the 4 cloves Garlic and slice the 2 Shallots. Cut the 1 block Tofu (Firm) into 1.27 cm cubes. In a large pot, bring water to a rolling boil, then add the about 450 g Gluten-Free Noodles and cook for 5-7 minutes until they are tender; drain immediately and set aside.
2. 2Heat the 2 tbsp Vegetable Oil in a large wok or 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the finely minced 4 cloves Garlic and the sliced 2 Shallots, then stir-fry for 1-2 minutes until they become fragrant and lightly golden. Stir in the 2 tbsp Chili Paste and cook, stirring constantly, for 1 minute until it darkens slightly and becomes very aromatic.
3. 3Add the about 450 g Shrimp and about 225 g Squid to the wok. Stir-fry for 3-5 minutes, or until the about 450 g Shrimp turn pink and opaque and the about 225 g Squid is firm to the touch; the internal temperature of the about 450 g Shrimp should reach 63°C. Add the 1 block Tofu (Firm), cut into 1.27 cm cubes, to the wok and stir-fry for 2 minutes, allowing it to heat through.
4. 4Push all the ingredients to one side of the wok, creating an empty space. Crack the 2 Eggs into this space and scramble them until just set, about 1-2 minutes. Add the prepared about 450 g Gluten-Free Noodles, 3 tbsp Gluten-Free Soy Sauce, 2 tbsp Sweet Soy Sauce, and 1 tbsp Oyster Sauce to the wok, then toss everything together gently for 2-3 minutes until the noodles and other ingredients are evenly coated and heated through.
5. 5Add the 1 cup Green Vegetables and 1 tbsp Lime Juice to the wok. Stir-fry for another 1-2 minutes, until the 1 cup Green Vegetables are bright green and tender-crisp. Serve the Gluten-Free Mee Goreng Mamak immediately while hot.

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