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Mee Goreng Mamak

Servings 4


  • 400 g yellow noodles
  • 200 g cai xin cut into 2 inch pieces
  • 2 cups bean sprouts
  • 1 fish cake thinly sliced
  • 16 prawns shelled and cleaned
  • 1 shallot minced
  • 3 cloves garlic minced
  • 1 to mato cut into wedges
  • 1 small potato diced
  • 1 firm tofu diced
  • 2 eggs
  • 3 tbsp cooking oil
  • 1 tsp sesame oil


  • 2-3 tbsp sambal chilli paste or to taste (I used lee wee brother's)
  • 4 tbsp tomato ketchup
  • 2 tbsp oyster sauce
  • 1 tbsp kicap manis Sweet soy sauce
  • 1 tsp sugar
  • 4 tbsp chicken stock
  • salt and pepper

To serve

  • Coriander leaves
  • Lime calamansi wedges
  • Cucumber slices


  • Heat 2 tbsp cooking oil over medium high heat, and add potato.
  • Cook until soften and starting to turn golden, and add diced tofu.
  • When tofu starts to turn golden, add fish cake to stir-fry.
  • Remove from wok and set aside.
  • In the same wok, heat 1 tbsp cooking oil + 1 tsp sesame oil over medium high heat.
  • Add shallots and garlic, then stir-fry until fragrant.
  • Put in your prawns and tomato, and season with salt and black pepper.
  • Cook for a minute or 2 until prawn is almost done.
  • Add sambal, ketchup, kicap manis, oyster sauce, chicken stock,and sugar.
  • Toss to combine,
  • Bring to boil, then add in noodles and bean sprouts, toss to coat noodles with sauce.
  • Add potatoes, tofu, fish cake, and cai xin.
  • Continue to stir-fry until noodles absorbed all the liquid, and season with salt to taste.
  • Push everything aside, and create some space on the side of the wok for the egg.
  • Crack in egg and scramble, when it's almost set, toss noodles and eggs together.
  • Remove from heat and serve with wedge of lime, cucumber slices, and coriander.


I threw in some left over shredded chicken to the mix as well. Added it in together with my bean sprouts.