Mee Goreng Mamak (Stir-Fried Noodles)

Ingredients

• 500 g Yellow Noodles
• 200 g Firm Tofu
• 2 tbsp Vegetable Oil
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Chili Paste
• 2 tbsp Soy Sauce
• 2 tbsp Sweet Soy Sauce (Kecap Manis)
• 2 tbsp Tomato Sauce
• 1/4 cup Water
• 1 cup Bean Sprouts
• 1 cup Choy Sum (or other greens)
• 1 medium Potatoes

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

Instructions

1. 1Cut the 200 g firm tofu into 2.54 cm cubes. Place a 25.4 cm skillet over medium-high heat (190.6°C / 190°C). Add the tofu cubes and fry for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the tofu from the skillet and set aside on a plate.
2. 2Peel and dice the 1 medium potato into 1.27 cm cubes. Finely chop the 1 medium onion and mince the 2 cloves garlic.
3. 3Add 2 tbsp vegetable oil to a large wok or 30.48 cm skillet over medium-high heat (190.6°C / 190°C). Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant, stirring constantly.
4. 4Stir in the 2 tbsp chili paste and cook for 1 minute, stirring constantly, until it darkens slightly and becomes very fragrant. Pour in the 2 tbsp soy sauce, 2 tbsp sweet soy sauce, 2 tbsp tomato sauce, and 1/4 cup water. Stir well to combine and bring the sauce to a gentle simmer.
5. 5Add the 500 g yellow noodles, the diced potato, 1 cup bean sprouts, and 1 cup choy sum to the wok. Add the fried tofu back into the wok. Stir everything together continuously for 5-7 minutes, ensuring the noodles and vegetables are coated in the sauce and heated through. The noodles should be tender and the choy sum wilted.
6. 6Serve the Mee Goreng Mamak hot immediately.

Related Guides