Mee Goreng Mamak is a popular Malaysian stir-fried noodle dish, known for its robust flavors and satisfying texture. This dish is a staple at Mamak stalls, which are local eateries run by Indian Muslims in Malaysia. The combination of savory, spicy, and slightly sweet flavors makes it a favorite among locals and tourists alike. Below is a detailed recipe, along with tips, variations, and nutritional information.
Ingredients
- 300g yellow noodles (fresh or cooked)
- 200g chicken breast, sliced thinly
- 100g shrimp, peeled and deveined
- 2 eggs, lightly beaten
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tomato, cut into wedges
- 1 cup bean sprouts
- 1 cup choy sum or bok choy, cut into pieces
- 2 green chilies, sliced
- 1 red chili, sliced (optional for extra heat)
- 1 lime, cut into wedges
- 2 tablespoons soy sauce
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon oyster sauce
- 1 tablespoon chili paste (sambal oelek)
- 1 tablespoon curry powder
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Preparation: Gather all your ingredients and prepare them as instructed. Ensure the noodles are cooked if you're not using fresh ones.
- Cooking the Chicken and Shrimp: Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add the sliced chicken and cook until it’s nearly done, then add the shrimp and cook until both are just cooked through. Remove from the wok and set aside.
- Scrambling the Eggs: In the same wok, add a bit more oil if needed and pour in the beaten eggs. Scramble until just set, then remove and set aside.
- Sautéing the Aromatics: Add another tablespoon of oil to the wok. Add the sliced onions and minced garlic, sauté until fragrant and the onions are translucent.
- Cooking the Vegetables: Add the tomato wedges, green chilies, red chili (if using), and choy sum or bok choy. Stir-fry for a couple of minutes until the vegetables are tender-crisp.
- Combining Ingredients: Return the chicken, shrimp, and scrambled eggs to the wok. Add the cooked noodles and stir to combine.
- Seasoning: Add the soy sauce, sweet soy sauce, oyster sauce, chili paste, and curry powder. Toss everything together until the noodles are well coated and heated through.
- Final Touches: Add the bean sprouts last, stirring just to combine and heat through without overcooking them. Adjust seasoning with salt and pepper to taste.
- Serving: Serve the Mee Goreng Mamak hot, garnished with lime wedges on the side. Squeeze lime juice over the noodles just before eating for an extra zing.
Tips
- Noodle Choice: Fresh yellow noodles are ideal for this dish, but you can also use other types of noodles like egg noodles or even spaghetti in a pinch.
- Vegetable Variations: Feel free to add or substitute other vegetables like bell peppers, cabbage, or carrots.
- Protein Variations: You can use tofu or tempeh for a vegetarian version, or substitute with beef or squid for different flavors.
- Spice Level: Adjust the amount of chili paste and fresh chilies according to your heat preference.
Variations
- Mee Goreng Ayam: Focus solely on chicken as the protein.
- Mee Goreng Udang: Highlight shrimp as the main protein.
- Vegetarian Mee Goreng: Omit the meat and add more vegetables and tofu.
- Mee Goreng Daging: Use beef slices as the protein.
Nutritional Information (per serving)
- Calories: ~450-500 kcal
- Protein: ~25-30g
- Carbohydrates: ~60-70g
- Fat: ~15-20g
- Fiber: ~5-7g
Conclusion
Mee Goreng Mamak is a versatile and flavorful dish that can be easily adapted to suit different tastes and dietary needs. Whether you prefer it spicy or mild, with chicken, shrimp, or tofu, this noodle dish is sure to satisfy your cravings. It's a perfect representation of the fusion of cultures in Malaysian cuisine, bringing together Indian, Malay, and Chinese culinary influences in one delicious plate. Enjoy making and sharing this delightful dish with family and friends!
