Mee Goreng Mamak (Vegetarian)

Name: Mee Goreng Mamak (Vegetarian)
Total time: 35 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 300 g fresh yellow egg noodles; 200 g firm tofu; 150 g potato; 150 g bean sprouts; 2 pc egg; 3 pc garlic; 4 pc shallot; 4 pc dried chilli; 3 tbsp tomato ketchup; 2 tbsp sweet soy sauce (kecap manis); 1 tbsp tamarind paste; 3 tbsp vegetable oil

A punchy Malaysian street-food stir-fry of springy egg noodles, silky tofu and crisp bean sprouts tossed through a smoky-sweet tamarind chilli sauce.

35 min 1099 kcal/serving serves 2

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300 g fresh yellow egg noodles
200 g firm tofu
150 g potato
150 g bean sprouts
2 pc egg
3 pc garlic
4 pc shallot
4 pc dried chilli
3 tbsp tomato ketchup
2 tbsp sweet soy sauce (kecap manis)
1 tbsp tamarind paste
3 tbsp vegetable oil

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For the sambal paste

Step 1
Soak the dried chillies in a bowl of just-boiled water for 10 minutes until softened, then drain, reserving 2 tbsp of the soaking liquid.
Step 2
Peel the garlic and 2 of the shallots, then blitz with the soaked chillies and reserved liquid in a small blender or pound with a pestle and mortar into a smooth, deep red paste.
Step 3
Stir the tamarind paste into the sambal paste and set aside — this forms the base of your sauce.

Prepare the components

Step 1
Peel the potato and cut into 1cm cubes. Boil in salted water for 6–7 minutes until just tender but still holding shape; drain and set aside.
Step 2
Slice the tofu into 1.5cm cubes and pat dry with a paper towel to remove excess moisture.
Step 3
Thinly slice the remaining 2 shallots.
Step 4
Bring a pan of water to the boil and blanch the fresh egg noodles for 30–45 seconds just to loosen the strands (skip if already loose), then drain well and set aside.

Stir-fry the noodles

Step 1
Heat 2 tbsp of the vegetable oil in a large wok or wide frying pan over high heat until shimmering.
Step 2
Add the sliced tofu and fry for 3–4 minutes, turning occasionally, until golden and crisp on the edges. Remove with a slotted spoon and set aside.
Step 3
Add the remaining 1 tbsp oil to the wok along with the sliced shallots and fry for 1 minute until fragrant.
Step 4
Add the boiled potato cubes and stir-fry for 2 minutes to pick up colour, then push everything to one side of the wok.
Step 5
Crack the eggs into the cleared space and scramble lightly for 30 seconds, then fold through the potatoes and shallots.
Step 6
Return the tofu to the wok, add the sambal-tamarind paste, tomato ketchup and sweet soy sauce, and stir over high heat for 1 minute until the sauce is fragrant and slightly thickened.
Step 7
Add the drained noodles and toss vigorously with two spatulas or tongs for 2–3 minutes, making sure the sauce coats every strand evenly.
Step 8
Throw in the bean sprouts and toss for a final 30–60 seconds so they stay crunchy but lightly wilted.
Step 9
Taste and adjust with a splash more kecap manis or a squeeze of lime if you have one, then divide between two plates and serve immediately while hot.

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Mee Goreng Mamak (Vegetarian)

For the sambal paste

Prepare the components

Stir-fry the noodles

Protein, carbs and fat for this dish

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