Mee Goreng Mamak

Mee Goreng Mamak is my favorite kind of noodle —it’s a bit loud, a bit messy, and everything I crave after a long day—a heap of chewy yellow noodles slicked in a sauce that’s equal parts fire and comfort. Crispy tofu, crunchy bean sprouts, and tender chunks of potato soak up every last bit of the tangy, spicy glaze. It’s the taste of a street-side stall at midnight, where flavors collide unapologetically and you can’t help but dig in, elbows deep, not caring who’s watching.

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A Classic Malaysian Noodle Dish That’s Easy to Make

Mee Goreng Mamak is a staple of Malaysian street food, especially at mamak stalls run by Indian Muslim communities. The dish is all about bold flavors, contrasting textures, and just the right amount of heat. The beauty of this recipe lies in its adaptability—you can adjust the spice level, swap proteins, or use whatever veggies you have on hand.

While the ingredient list might look long, most of the items are pantry staples, or at least easy to find at your local supermarket, and the whole thing comes together in about 20 minutes. Whether you’re new to stir-frying or a seasoned pro, Mee Goreng Mamak is an approachable dish that delivers big on flavor.

Ingredients You Need

Most of what you need for Mee Goreng Mamak is readily available at your local grocery store, but you might need to visit an Asian market for the yellow noodles. Here’s what to gather:

• Yellow noodles: These noodles are springy and chewy, perfect for stir-fries. If you can’t find them, use thick egg noodles or good quality ramen noodles (not instant) as a substitute.
• Tofu: Firm tofu works best here. Press out excess moisture before frying to get that crispy edge.
• Bean sprouts: They add a nice crunch. If you’re not into them, swap for julienned carrots or cabbage.
• Yukon potato: This is a unique addition that soaks up the sauce beautifully.
• Garlic: Minced fresh garlic adds a punchy flavor.
• Fresh chilies: Adjust the heat level to your liking—red or green both work.
• Eggs: Scrambled into the noodles for extra richness.
• Soy sauce: The salty, umami base for the sauce.
• Honey: Just a touch to balance the saltiness.
• Ketchup: Adds a tangy sweetness to the sauce.
• Water: Helps everything coat evenly.

How To Make Mee Goreng Mamak

Despite the longer ingredient list, Mee Goreng Mamak is surprisingly quick to make. Here’s how:

1. Prep the noodles: Ideally, you will press the excess water out of the tofu first. This will allow you to get the tofu nice and brown and crisp. See the expert tips below for how to press out the excess water. This will take about 20 minutes. If you don’t have time, simply cut the tofu into cubes and press out as much water as you can with a towel.
2. Prep the noodles: Cook the noodles according to the package directions. Drain them and leave them in the colander. 
3. Make the sauce: Mix together soy sauce, honey, ketchup, and water in a small bowl. Stir until combined.
4. Fry the tofu: Press out the excess water from the tofu and cut it into cubes. Fry in hot oil until golden and crispy on all sides. Set aside on paper towels.
5. Cook the veggies: In the same pan, sauté garlic, chilies, and bean sprouts in some oil. Add the potatoes and cook for another minute. Remove and set aside.
6. Scramble the eggs: Add a bit more oil to the pan if needed. Pour in beaten eggs and scramble until just set.
7. Combine everything: Shake the noodles around in the colander to loosen them and hten add them along with the tofu, veggies, and sauce into the skillet. Stir well to coat everything in the sauce. Cook for a couple more minutes until the flavors meld and everything is heated through.
8. Serve: Transfer to a serving dish, garnish with extra chilies or scallions, and serve hot.

Expert Tips for Success

Here are a few tips to help you nail this dish:

• Press your tofu: Removing the excess moisture before frying helps it get that crispy exterior. I do this by cutting the block into slabs about 1-inch thick and laying them on a baking sheet lined with a dish towel. Top with a second dish towel and then another baking sheet. Place some heavy items (like cans of beans, bags of rice, or whatever you have handy) on top. Let this stand for about 20 minutes.
• Cook on high heat: This helps everything come together quickly and prevents the noodles from getting soggy.
• Customize the heat: Adjust the number of fresh chiles to suit your taste. You can always add chili oil at the end if you want an extra kick.

More Ways to Use Yellow Noodles

Yellow noodles are perfect for stir-fries, but they’re also great in soups or salads. You can toss them with a spicy garlic chili oil for a quick meal, or use them in soups like Udon Noodle Soup With Mushrooms. For a lighter option, try them in a cold noodle salad with a tangy dressing. If you’re in the mood for something different, use them in Singapore-style noodles with curry spices and shrimp.