Mee Goreng Mamak

Mamak-style Fried Noodles

Rate this recipe


Preparation info

  • Serves


    • Difficulty


Appears in

My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

My all-time favourite dish at mamak stalls. Mamak stalls are run by Indian-Muslims and you’ll find them scattered all over Malaysia. These are the best fried noodles and a trip to Malaysia will not be complete without eating breakfast at one of these stalls. These egg noodles are known for their charred taste and are best eaten with a spicy chilli sambal on the side, accompanied with a large cup of pulled sweet milk tea (teh tarik).


  • 2 cloves garlic, peeled and minced
  • 1 medium white onion, peeled and sliced
  • 6 fried tofu puffs, cut into bite-sized pieces
  • 2 stalks bok choy, stalks and leaves separated
  • 300 g (11 oz) fresh yellow noodles
  • 2 eggs
  • A handful of bean sprouts, tailed

Spice Paste

  • 2 tsp curry powder
  • 1 Tbsp sweet soy sauce
  • 1 tsp light soy sauce
  • 1 Tbsp dried chilli paste
  • 1 Tbsp ketchup
  • ½ tsp sugar
  • A pinch of salt


  • 70 g ( oz) plain flour
  • 70 g ( oz) rice flour
  • 3 Tbsp cornflour
  • ½ tsp instant dry yeast
  • ½ tsp baking powder
  • A pinch of sugar
  • A pinch of salt
  • 180–250 ml (6 fl oz8 fl oz /¾–1 cup) water
  • 250 ml (8 fl oz / 1 cup) vegetable oil


  • 1 Tbsp crisp-fried shallots
  • Sliced green chillies


  • Combine the ingredients for the spice paste in a small bowl. Set aside.
  • Combine the ingredients for the fritters, except the water and oil, in a bowl. Add water gradually, mixing to get a lumpy batter. Set the batter aside for 15–20 minutes for the yeast and baking powder to work. Heat the oil in a small wok. Add small spoonfuls of the batter to the hot oil and fry until golden brown. Remove and drain well. Set aside to cool before cutting into bite-sized pieces.
  • Use the same wok and discard all but 2 Tbsp oil. Reheat the oil over low heat. Add the garlic and onion and fry until fragrant.
  • Add the spice paste and fry for 2 minutes.
  • Add the fried tofu puffs, fritters and bok choy stalks. Stir and let it cook for another minute.
  • Add the noodles and stir to mix, then push the noodles to the side of the wok. Crack in the eggs and quickly scramble them. Bring the noodles back into the centre of the wok and mix with the eggs.
  • Add the bok choy leaves and bean sprouts. Stir-fry for about 1 minute until the ingredients are well-mixed and the noodles are very dry.
  • Dish out and garnish with crisp-fried shallots and green chillies. Serve immediately.