Everyone loves mee goreng! This internationally-famous fried noodle has so many different variations. There are the Indian red and the Chinese dark brown versions. There are also (the rather similar but not quite exactly the same) Indonesian and Malay versions. This one is the Malay version, or mee goreng mamak.
Now, this fried noodle dish is normally made with yellow egg noodles. Instead of egg noodles, I use vegan yellow noodles made in the Philippines. If you can’t find vegan yellow noodles, then you can use rice, shirataki or buckwheat noodles.
Depending on your mood, you can either have everything in small cubes, or some things big and some things small. No two places do it the same, so do what makes you happy!
If you are lazy, you can fry everything together in the pan at once, but I do think it’s better to prepare all the ingredients separately. I like to fry the tomato and garlic at the same time over high heat to get the tomatoes to liquify. This adds a nice flavour to the noodles.
I personally think Malay mee goreng is best served spicy! But, if you want to serve this to kids, you can omit the sambal, chilli sauce, and curry powder, and add more tomato and kecap manis.
If you like to goreng (fry stuff), then check out Nasi Goreng Tofu (Indo Fried Rice) the good neighbour of mee goreng.
Ingredients
- Sauce
Instructions
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Cut the tofu into small cubes and pan fry until golden on most / all sides.
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Cut the potatoes into small cubes and parboil for about 5 minutes. While the potatoes are boiling, quickly blanch and remove the leafy greens.
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In the meantime, cut the tomato into small cubes and finely chop the garlic.
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Mix all the sauce ingredients in a separate bowl.
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Cook the noodles as per package instructions.
- Heat 1 tbsp of oil and fry the garlic and tomatoes over medium-high heat until the garlic raw smell disappears and the tomato starts to sweat.
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Add the tofu, potatoes, and leafy greens.
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Drain the noodles and add to the pan with the sauce. Toss to mix well.
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Top with fried shallots and/or spring onions.
