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Mamak fried noodles

By: Jeremy Pang

Published: 6 Jun 22
Updated: 25 Mar 24

Mamak stalls are found across Malaysia and each has its version of mee goreng (fried noodles). Make them at home with Jeremy Pang’s expert recipe.

Recipe from Jeremy Pang’s School of Wok (Hamlyn £20). Photography by Kris Kirkham

Easy
June 2022

Test kitchen approved

Serves 2
Hands-on time 45 min

Mamak stalls are found across Malaysia and each has its version of mee goreng (fried noodles). Make them at home with Jeremy Pang’s expert recipe.

Recipe from Jeremy Pang’s School of Wok (Hamlyn £20). Photography by Kris Kirkham

Nutrition: per serving

Calories: 751kcals
Fat: 34g (4.6g saturated)
Protein: 49.8g
Carbohydrates: 59g (11.6g sugars)
Fibre: 4.5g
Salt: 4.6g

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Ingredients

1 potato, cut into 2cm cubes
6-8 raw peeled tiger prawns, deveined (optional)
2 medium free-range eggs, well beaten
100g deep-fried tofu pieces (see Know How), halved diagonally
2 garlic cloves, finely sliced
1 spring onion, roughly chopped
2 sweetheart cabbage leaves, chopped into chunks
Large handful beansprouts
200g fresh egg noodles or wonton noodles
Vegetable oil for frying

For the sauce

½ tsp curry powder
2 tsp sambal (see tips below for Jeremy’s sambal recipe) or ready-made chilli paste
½ tsp salt
1 tsp sugar
1½ tbsp light soy sauce
1 tbsp kecap manis (sweet soy sauce)
½ tbsp lime juice or Worcestershire sauce
1 tbsp tomato ketchup

To garnish

Handful salted roasted peanuts
Ready-made crispy fried onions
Finely sliced red chilli
Small handful coriander leaves
Lime wedges

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Method

Boil the potato cubes in a pan of boiling water for 6-8 minutes until softened, yet still holding their shape. Drain and cool. If using prawns, boil them for 2 minutes, then drain. Mix the sauce ingredients in a small bowl.
Build your Wok Clock*: start at 12 o’clock with the eggs, then the cooked potato, tofu, garlic, spring onion, cabbage, beansprouts, prawns, noodles and lastly the sauce.
Heat 2 tbsp oil in the wok over a high heat. Pour in the eggs, allow to bubble up, then fold in and gently scramble. Push the eggs to the side of the wok, add another ½ tbsp vegetable oil and heat to smoking point. Put the potatoes in the wok, fold the egg over the top and fry for 3-4 minutes, turning occasionally. Once the potatoes are crisp and brown on all sides, add the tofu and stir-fry for 1-2 minutes. Add the garlic, spring onion, cabbage, beansprouts and prawns to the wok, stir-frying for 30 seconds before each new ingredient.

Stir-fry for 2 minutes more, then add the noodles and stir-fry for 1 minute. Bring the wok up to smoking point, then add the sauce and bring to a vigorous boil. Carefully fold the noodles into the sauce, keeping them intact. Stir-fry for 1-2 minutes more until the noodles are fully coated and the sauce is evenly distributed. Serve scattered generously with the garnishes.

Recipe from June 2022 Issue

Nutrition

Nutrition: per serving

Calories: 751kcals
Fat: 34g (4.6g saturated)
Protein: 49.8g
Carbohydrates: 59g (11.6g sugars)
Fibre: 4.5g
Salt: 4.6g

delicious. tips

*”My Wok Clock is such a simple and practical tool – a way of reminding yourself to be super-organised in the kitchen,” says Jeremy. “Once you’ve prepared all your ingredients, arrange them around the plate in the order in which you’ll need them, beginning at 12 o’clock and working your way around the plate clockwise.”

Homemade sambal (makes 550ml)
1 Soak 10 dried red chillies in hot water for 10 minutes, then drain and chop. Mix 1 tbsp tomato purée, 3 tbsp tamarind concentrate, 3 tbsp light soy sauce, 90ml kecap manis and 1 tsp salt in a bowl with 120ml water.
2 Chop 10 large red chillies, 2 red onions, 2 lemongrass stalks, 1 thumb-size piece galangal or ginger, 6 garlic cloves, 6 macadamia nuts (optional), 1-2 tsp belacan or toasted shrimp paste (vegetarians can use 2 tsp ready-made crispy fried onions), then whizz with the soaked chillies to a smooth paste in a food processor.
3 Heat 5-6 tbsp vegetable oil in a wok over a medium heat, then add the paste. Reduce the heat to low and fry for 8-10 minutes until it turns a dark orange or brown. Stir in the liquid ingredients, bring to the boil, then reduce the heat to low and simmer for 4-5 minutes until the sambal stops steaming and starts to sizzle again. Keep scraping the bottom of the wok every so often to create a ‘chilli jam’ underneath the oil. Transfer to a sterilised jar, seal and leave to cool. Store in the fridge for up to 1 week.
Buy deep-fried tofu pieces (aka tofu pok or tofu puffs) in Asian stores or at Longdan.