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Malaysian

Mee goreng mamak

Non-vegetarian

Yellow egg noodles fried with tofu, potato, egg and greens in a sweet-spicy sauce of ketchup, chilli sauce and sweet soy — a Malaysian Indian-Muslim (mamak) stall favourite.

Mee goreng mamak is a Malaysian noodle dish, ready in about 32 minutes and made with egg noodles, tofu and kecap manis (sweet soy sauce). It serves 3 and is rated easy to cook.

Start cooking
A serving of mee goreng
Photo: Wiki Farazi / Wikimedia Commons · CC0-1.0
Prep
20 min
Cook
12 min
Total
32 min
Serves
3
Level
Easy
Calories
714

Ingredients

3 servings

For the sauce

Equipment

Method

  1. Step 1

    Mix the ketchup (opens in a new tab), chilli sauce (opens in a new tab), sweet soy, soy sauce (opens in a new tab) and oyster sauce (opens in a new tab).

    • 2 min

  2. Step 2

    Heat the oil in a wok (opens in a new tab) over high heat. Fry the shallots (opens in a new tab) and garlic (opens in a new tab) until fragrant, then the chicken until it changes colour. Add the tofu (opens in a new tab), potato (opens in a new tab) and curry powder (opens in a new tab) and toss.

    Food safety: Cook chicken until no pink remains and the juices run clear (74 °C in the thickest part).

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  3. Step 3

    Push to one side and scramble the eggs (opens in a new tab) until almost set.

    • 1 min
    • high heat

  4. Step 4

    Add the noodles, sauce and cabbage (opens in a new tab) and toss hard until the noodles are coated and slightly caramelised; the potato (opens in a new tab) will break up and thicken the sauce.

    • 4 min
    • high heat

  5. Step 5

    Add the bean sprouts (opens in a new tab), tomato (opens in a new tab) and spring onion (opens in a new tab), toss for 30 seconds and serve with lime (opens in a new tab).

    • 1 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Malaysia · Commonly attributedAssociated with Tamil Muslim mamak stalls in Malaysia and Singapore.Also popular in SingaporeMore food from Malaysia
Dish
Lunch · Dinner · Noodles · Main courses · Street food
Cooking method
Stir-fried
Taste
sweet & spicy, savoury, tangy
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Flexitarian-friendly · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-protein
With the listed swaps: PescatarianWorked out from the ingredients. How labels work
Good for
Street food · One-pan · Everyday
Cook more with
Egg noodles · Tofu · Kecap manis (sweet soy sauce) · Shallot · Garlic · Chicken breast
Techniques
Stir-frying

Allergens

  • Contains: Eggsfrom egg noodles, egg
  • May contain: Crustaceansfrom oyster sauce
  • Contains: Molluscsfrom oyster sauce
  • Contains: Wheatfrom egg noodles, kecap manis (sweet soy sauce), soy sauce, oyster sauce
  • Contains: Glutenfrom egg noodles, kecap manis (sweet soy sauce), soy sauce, oyster sauce
  • Contains: Soyfrom tofu, kecap manis (sweet soy sauce), soy sauce, oyster sauce
  • May contain: Mustardfrom curry powder, tomato ketchup
  • May contain: Celeryfrom curry powder, tomato ketchup

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

714 kcal per serving

Estimated

1 serving ≈ 468 g · recipe makes 3

Where the energy comes from

  • Protein 21%
  • Carbohydrate 46%
  • Fat 33%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy714 kcal153 kcal
Protein39 g8.3 g
Carbohydrate83.8 g17.9 g
Net carbohydrate75.1 g16 g
Sugars——
Added sugars——
Fibre8.7 g1.9 g
Fat26.4 g5.6 g
Saturated fat3.9 g0.8 g
Trans fat——
Cholesterol217 mg46 mg
Sodium1123 mg240 mg
Salt equivalent2.8 g0.6 g
Vitamins & minerals per serving
Potassium
1207 mg
Calcium
453 mg
Iron
6.9 mg
Magnesium
136 mg
Vitamin A (RAE)
—
Vitamin C
43 mg
Vitamin D
0.9 µg
Vitamin B12
0.6 µg
Folate (DFE)
351 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: lime.
  • Kecap manis (sweet soy sauce): Hoisin sauce (FDC 172886) used as a stand-in for this thick palm-sugar-sweetened soy sauce; sugar and sodium differ by brand.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Squeeze lime over just before eating — it brightens the sweet sauce.

Common mistakes

  • Adding the sauce too early, before the wok is hot enough — the noodles stew instead of caramelising.
  • Overcooking the noodles in advance; they finish softening in the wok.

Serve with

  • Top with a fried egg and serve with teh tarik.

Storage

  • Refrigerate for up to 1 day.

Reheating

  • Stir-fry with a splash of water.

Variations

  • Mee goreng with squid: Mamak stalls often add squid and prawn fritters (cucur udang).

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Egg noodles, dried, cooked until just tender and drained200 g
  • Tofu, firm, cubed and fried until golden150 g
  • Chicken breast, thinly sliced150 g
  • Potato, boiled, peeled and cubed1 piece · 200 g
  • Egg2 piece · 100 g
  • Cabbage, shredded100 g
  • Bean sprouts, rinsed, straggly roots picked off100 g
  • Tomato, cut into wedges1 piece · 120 g
Used in steps 2, 3, 4, 5

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

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