Mee Goreng Mamak with Tempeh

Ingredients

• about 450 g Yellow Noodles (Mee)
• about 225 g Tempeh
• 1 medium Potatoes
• 2 cups Bean Sprouts
• 1 cup Tofu Puffs
• 2 pieces Green Chilies
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Soy Sauce
• 2 tbsp Sweet Soy Sauce (Kecap Manis)
• 1 tbsp Chili Paste
• 2 tbsp Tomato Sauce
• 2 tbsp Vegetable Oil

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

Instructions

1. 1Cut the about 225 g tempeh into 1.27 cm pieces. Peel the 1 medium potato, then cut it into 0.635 cm dice. Heat 2.54 cm of vegetable oil in a small saucepan over medium-high heat until it reaches 175°C. Carefully add the diced potato and fry for 5-7 minutes, or until golden brown and tender. Remove the potatoes with a slotted spoon and drain on paper towels. Add the tempeh pieces to the hot oil and fry for 3-5 minutes, or until golden brown and slightly crispy. Remove the tempeh with a slotted spoon and drain on paper towels. Set both the fried potatoes and tempeh aside.
2. 2Peel and thinly slice the 1 medium onion. Mince the 3 cloves of garlic. Heat the 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 150°C.
3. 3Add the sliced onion and minced garlic to the hot skillet. Stir-fry for 1-2 minutes, until the onion is softened and the garlic is fragrant, being careful not to burn the garlic.
4. 4Add the about 450 g yellow noodles to the skillet. Add the fried potatoes, fried tempeh, 2 cups bean sprouts, and 1 cup tofu puffs. Pour in the 2 tbsp soy sauce, 2 tbsp sweet soy sauce, 1 tbsp chili paste, and 2 tbsp tomato sauce.
5. 5Stir-fry everything together for 3-5 minutes, using tongs to toss gently. Continue cooking until the noodles are heated through and everything is evenly coated with the sauces. The bean sprouts should be slightly wilted but still have a little crunch.
6. 6Slice the 2 green chilies thinly. Garnish the Mee Goreng Mamak with the sliced green chilies.
7. 7Serve the Mee Goreng Mamak hot immediately.

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