Mee Goreng Mamak (Malaysian Fried Noodles - Soy-Free)

Ingredients

• 1 lb Yellow Hokkien noodles
• 1/2 lb 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

Instructions

1. 1Prepare your ingredients: Peel and devein the 1/2 lb 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.
2. 2Heat a large wok or 14-inch 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.
3. 3Add the 1/2 lb 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 165°F (74°C).
4. 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.
5. 5Add the 1 lb 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.
6. 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.
7. 7Stir in the 1 tbsp lime juice. Serve the Mee Goreng Mamak immediately.

Substitutions

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