Noodles

Mee Goreng Mamak (Spicy Malaysian Noodles) Lunch Portion

Original name: Mee Goreng Mamak

Prep

10 mins

Cook

15 mins

Servings

MalaysianIntermediateLunchDairy FreePescatarian

About this dish

Mee Goreng Mamak is a fiery, smoky stir-fried noodle dish that hails from Malaysia's Indian Muslim (Mamak) street stalls. This lunch portion combines chewy yellow noodles with a dark, savory-spiced sauce, crunchy bean sprouts, and a hint of peanutty richness—almost like a secret handshake of flavors.

Farid Rahman's version is a personal take, built around that signature wok hei (breath of the wok) and a careful balance of sweet, sour, and heat. It's a deceptively simple dish that rewards patience and a hot flame.

Ingredients

UK and US measurements are both included for every recipe.

Fresh yellow noodles

grain

200 g

Imperial: about 7 oz

Firm tofu

other

1 tablespoon

Method

Prep the ingredients

5 minutes

Cut the tofu into 1 cm cubes. Peel and dice the potato into similarly small cubes. Slice the green beans into 2 cm lengths. Finely chop the red onion, garlic, and bird's eye chilies. Rinse the yellow noodles under cool water and drain well.

Fry the tofu

2 minutes

Heat 1 tablespoon of oil in a wok over high heat. Add the tofu cubes and stir-fry until golden brown and crispy on all sides, about 2 minutes. Remove and set aside.

Cook the potatoes

4 minutes

Add another tablespoon of oil to the wok. Add the potato cubes and stir-fry for 3-4 minutes until they begin to soften and get a little color. They don't need to be fully cooked yet.

Sauté aromatics

1 minute

Push the potatoes aside, add the remaining oil, then add the chopped red onion, garlic, and bird's eye chilies. Stir-fry for about 30 seconds until fragrant. Add the dried chili paste and stir for another 10 seconds.

Add noodles and sauce

2 minutes

Add the yellow noodles to the wok. In a small bowl, mix the dark soy sauce, sweet soy sauce, ketchup, and peanut butter with 2 tablespoons of water to make a smooth sauce. Pour this sauce over the noodles. Toss everything together over high heat for 2 minutes.

Add vegetables and tofu

3 minutes

Add the bean sprouts, sliced green beans, and cooked tofu back into the wok. Continue stir-frying for another 2-3 minutes until the vegetables are just tender but still crunchy. Season with salt and white pepper to taste.

Serve immediately

0 minutes

Transfer the noodles to a plate. Squeeze the lime wedge over the top and garnish with fried shallots if desired. Serve hot.

Equipment

wok
spatula
chopping board
knife
small bowl
measuring spoons

Nutrition facts

420 kcal

Calories

18 g

Protein

68 g

Carbohydrates

20 g

Fat

6 g

Fiber

1200 mg

Sodium

Tips

Wok hei is the key: use the highest heat your stove can muster and keep the ingredients moving. It gives the dish that signature smoky char.
Noodles straight from the fridge stall? Run them under hot water for 10 seconds to loosen, then drain thoroughly. Clumpy noodles are the enemy.
Feel free to add a handful of shredded chicken or prawns for extra protein. The dish is flexible without losing its Mamak soul.
Taste and adjust the balance of sweet, salty, and spicy before serving. A pinch of sugar and a squeeze of lime can rescue an unbalanced batch.

Serving suggestions

Serve hot with a side of cucumber slices and a glass of iced teh tarik (pulled tea) for an authentic Mamak experience. It's a complete lunch that hits all the right notes.

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Recipe by

Farid Rahman

Specialises in Malaysian cuisine

Farid is a satay master. He uses a secret peanut sauce recipe that he will take to his grave.

Describe yourself in three words: Secretive, smoky, peanutty.