Mee Goreng Mamak (Stir-Fried Noodles)

Ingredients

• about 450 g Yellow Noodles
• about 225 g Shrimp
• 1 block Firm Tofu
• 1 cup Bean Sprouts
• 1 bunch Choy Sum (Chinese greens)
• 1 piece Egg
• 3 cloves Garlic
• 1 tbsp Chili Paste
• 2 tbsp Soy Sauce
• 1 tbsp Sweet Soy Sauce (Kicap Manis)
• 1 tbsp Oyster Sauce
• 1 tbsp Tomato Sauce
• 2 tbsp Vegetable Oil

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

Instructions

1. 1Prepare the about 450 g yellow noodles by boiling them in water until they are tender but still have a slight bite, about 5-8 minutes. Drain the noodles well and set them aside.
2. 2Cut the 1 block firm tofu into 1.27 cm cubes. Peel and mince the 3 cloves garlic.
3. 3Heat the 2 tbsp vegetable oil in a large 30.48 cm skillet or wok over high heat until the oil shimmers, about 204.4°C (200°C).
4. 4Add the minced 3 cloves garlic and 1 tbsp chili paste to the hot oil and stir-fry for 30 seconds until fragrant.
5. 5Add the about 225 g shrimp and the cubed 1 block firm tofu to the skillet. Stir-fry for 3-5 minutes, until the shrimp turns pink and opaque and the tofu is lightly golden brown.
6. 6Add the prepared about 450 g yellow noodles, 1 cup bean sprouts, and 1 bunch choy sum (cut into bite-sized pieces) to the skillet. Stir-fry for 2-3 minutes, until the choy sum begins to wilt.
7. 7Push the ingredients to one side of the skillet. Crack the 1 piece egg into the empty space. Scramble the egg for about 1 minute until it is mostly cooked, then mix it into the rest of the ingredients.
8. 8Pour the 2 tbsp soy sauce, 1 tbsp sweet soy sauce, 1 tbsp oyster sauce, and 1 tbsp tomato sauce over the noodles. Stir everything together well for 1-2 minutes until the sauces are evenly distributed and the noodles are heated through. Serve immediately.

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