Mee Goreng Mamak (Malaysian Fried Noodles - Soy-Free)
A popular Malaysian street food, these fried noodles are savory, spicy, and slightly sweet. This recipe omits soy sauce, using coconut aminos and other flavor enhancers.
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Ingredients
- about 450 g Yellow Hokkien noodles
- about 225 g Shrimp
- 1/2 cup Chicken
- 2 large Eggs
- 1 cup Bean sprouts
- 1 cup Choy sum (Chinese greens)
- 1/2 medium Red onion
- 3 cloves Garlic
- 2 tbsp Chili paste
- 3 tbsp Coconut aminos
- 1 tbsp Tomato paste
- 2 tbsp Oyster sauce alternative (mushroom based)
- 1 tbsp Lime juice
- 2 tbsp Coconut oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare your ingredients: Peel and devein the about 225 g shrimp. Slice the 1/2 cup chicken into bite-sized pieces. Finely mince the 3 cloves garlic. Slice the 1/2 medium red onion. Wash the 1 cup bean sprouts and the 1 cup choy sum.
- 2Heat a large wok or about 36 cm skillet over high heat until it is very hot, about 2 minutes. Add the 2 tbsp coconut oil and swirl to coat the bottom. Add the minced 3 cloves garlic and stir-fry for 30 seconds until fragrant, being careful not to burn it.
- 3Add the about 225 g shrimp and the 1/2 cup chicken to the wok. Cook, stirring occasionally, for 3-4 minutes until the shrimp turns pink and opaque and the chicken is no longer pink on the outside. The chicken should reach an internal temperature of 74°C.
- 4Push the shrimp and chicken to one side of the wok. Crack the 2 large eggs into the empty space. Scramble the eggs with your spatula for 1-2 minutes until they are just set, then break them into smaller pieces and mix them with the shrimp and chicken.
- 5Add the about 450 g yellow Hokkien noodles, 1 cup bean sprouts, 1 cup choy sum, and sliced 1/2 medium red onion to the wok. Stir-fry everything together for 2-3 minutes until the noodles are heated through and the choy sum is slightly wilted.
- 6Add the 2 tbsp chili paste, 3 tbsp coconut aminos, 1 tbsp tomato paste, and 2 tbsp oyster sauce alternative to the wok. Stir well to coat all the ingredients evenly. Cook for another 2-3 minutes, stirring constantly, until the sauce has thickened slightly and everything is well combined.
- 7Stir in the 1 tbsp lime juice. Serve the Mee Goreng Mamak immediately.
Substitutions
Soy sauce → Coconut aminos
Avoid soy
Oyster sauce → Mushroom-based oyster sauce alternative
Avoid soy
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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