Mamak Mee Goreng

1 February 2019 By

Mamak Mee Goreng – an Indian fried noodle dish served only in Malaysia and Singapore. Created as a cheap dish using local noodles, it has a distinctive Indian flavour.

Mamak Mee Goreng

Noodles are a popular food introduced by the Chinese to Malaysia and Singapore. Noodles including ‘beehoon’ (rice vermicelli), ‘kuay teow’ (soft, white and fettuccine-like noodles) and ‘mee’ (yellow egg noodles) provide a source of carbohydrate.The term ‘mamak’ is a derivative of the Tamil term for uncle.

In the early days it was usually an older Tamil man who fried the mee goreng. Traditionally this dish is made using fresh yellow egg noodles, green leafy vegetables, fried tofu, eggs and bean sprouts plus some left over proteins like chicken and squid from another curry.

Ingredients − Serves 4


  • 3–4 tbsp tomato sauce
  • 2–3 tbsp soya sauce
  • 1 potato, boiled, peeled and diced


  • 200 g beef, thinly sliced or chicken, sliced
  • 200 g firm tofu, cubed
  • 1 medium brown onion, sliced
  • ½ tbsp chopped garlic
  • 2 tomatoes, diced
  • 1 cup Chinese cabbage cut into 5 cm strips
  • 2 handfuls bean sprouts
  • 500 g fresh yellow noodles
  • 3 eggs
  • Light GF soya sauce


  • 1 green and 1 red chilli, sliced
  • Coriander leaves
  • Spring onions, sliced
  • 2 tbsp crispy shallots
  • 2 limes/lemons, quartered, or kalamansi (if available)


  1. Heat 2 tablespoons oil in a large wok and stir fry the tofu cubes over medium heat until golden brown, about 7 minutes. Remove from the oil with a slotted spoon and set aside to drain on paper towels.
  2. In the same wok, adding more oil, fry the onions till soft and translucent.
  3. Add garlic and stir fry for a minute. Then add meat and some chilli paste according to taste. Cook on moderate heat until the meat is nearly done.
  4. Now add tomatoes and cabbage, stir for a minute on high heat, then add noodles and stir for a couple of minutes to mix well.
  5. Toss in items A and fried tofu from Step 1 and mix well. Push noodles to one side of the wok. Add some oil and scramble eggs with a sprinkle of light soya sauce. Mix eggs and noodles well.
  6. Add the bean sprouts and more chilli paste for noodles, according to taste. Stir mixture over high heat for 1 minute. Serve with garnishing items.