🍜 Mee Goreng Mamak

Name: Mee Goreng Mamak
Total time: 30 min
Yield: 2
Cuisine: Malaysia
Ingredients: 300 g fresh yellow wheat noodles; 2 eggs; 100 g firm tofu, cubed; 1 medium potato, boiled and cubed; 2 tomatoes, cut into wedges; 2 tbsp chilli paste (or 2 fresh chillies, chopped); 2 tbsp soy sauce; 2 tbsp oil, lime wedges to serve

Origin: Malaysia

595kcal

per serving · 350 g

170kcal

per 100 g

21 gProtein6 g / 100 g

21 gFat6 g / 100 g

84 gCarbs24 g / 100 g

Mee goreng mamak is a spicy fried noodle dish from Malaysia's Indian-Muslim mamak stalls: yellow wheat noodles tossed over high heat with egg, fried tofu, boiled potato, tomato, chilli and soy sauce. The noodles come out smoky, sweet-savoury and hot, with soft pieces of potato and tofu. It is served on a plate with a wedge of lime.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not veganbecause of: egg

Contains glutenbecause of: wheat noodles, soy sauce

Not keto24 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Soy

What it is made of

wheat noodleseggtofupotatotomatochili peppersoy sauce

Recipe

2 servings30 min

Ingredients

300 g fresh yellow wheat noodles
2 eggs
100 g firm tofu, cubed
1 medium potato, boiled and cubed
2 tomatoes, cut into wedges
2 tbsp chilli paste (or 2 fresh chillies, chopped)
2 tbsp soy sauce
2 tbsp oil, lime wedges to serve

Method

Fry the tofu in 1 tbsp oil until golden and set aside.
Heat the rest of the oil in a wok, fry the chilli paste for 1 minute, then add the potato and tomato.
Push to the side, scramble the eggs, then add the noodles, tofu and soy sauce.
Toss over high heat for 3–4 minutes until the noodles are coated and slightly charred; serve with lime.

How to make it lighter

Use 1 tbsp oil in a non-stick wok instead of the generous oil used at stalls.
Add extra vegetables such as cabbage or bean sprouts and use fewer noodles.
Restaurant plates are often 400 g or more; log the portion you actually ate.

History

The dish comes from the mamak stalls run by Tamil Muslim communities in Malaysia and Singapore, which blend Indian, Malay and Chinese cooking. Fried yellow noodles were adopted from Chinese cooking and adapted with chilli and local ingredients. Today mee goreng mamak is a late-night staple at 24-hour mamak restaurants across Malaysia.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →