Name: Mee Goreng Mamak (Mamak-style Fried Noodles)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 2 cloves garlic, peeled and minced; 2 tsp curry powder; 70 g (2½ oz) rice flour; 3 Tbsp cornflour; ½ tsp instant dry yeast; ½ tsp baking 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 (2½ oz) plain flour; A handful of bean sprouts, tailed; 1 medium white onion, peeled and sliced; 6 fried tofu puffs, cut into bite-sized pieces; A pinch of sugar; 180–250 ml (6 fl oz–8 fl oz /¾–1 cup) water; 300 g (11 oz) fresh yellow noodles; 1 Tbsp crisp-fried shallots; Sliced green chillies; 250 ml (8 fl oz / 1 cup) vegetable oil; 2 stalks bok choy, stalks and leaves separated; 2 eggs

Preparation info

Serves
4

Difficulty
Easy

Appears in

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).