Authentic Malaysian Mee Mamak Recipe

Ingredients

  • 200g of yellow noodles
  • 100g of chicken or beef, thinly sliced
  • 100g of prawns, shelled and deveined
  • 2 cloves of garlic, minced
  • 1 red onion, sliced
  • 1 potato, boiled and cubed
  • 50g of tofu, cubed and deep fried
  • 1 cup of bean sprouts
  • 2 eggs
  • 2 tablespoons of soy sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of chili paste
  • 1 tablespoon of curry powder
  • 2 tablespoons of tomato ketchup
  • 2 green chilies, sliced
  • 1 lime, cut into wedges
  • A bunch of fresh coriander leaves, chopped
  • Salt to taste
  • Oil for frying

Steps and instructions

  1. Heat the oil in a large wok over medium heat.
  2. Add the garlic and onion to the wok and stir-fry until they are fragrant.
  3. Add the chicken or beef and prawns to the wok and continue to stir-fry until they are cooked.
  4. Add the chili paste and curry powder, mixing them well with the other ingredients.
  5. Add the yellow noodles to the wok and stir-fry for a couple of minutes.
  6. Add the soy sauce, oyster sauce, and tomato ketchup to the wok, stirring well to ensure the noodles are well coated.
  7. Push the noodle mixture to one side of the wok, crack the eggs into the other side, and scramble them.
  8. Mix the scrambled eggs with the noodle mixture.
  9. Add the boiled potato cubes, deep-fried tofu, and bean sprouts to the wok and continue to stir-fry for another couple of minutes.
  10. Adjust the seasoning with salt, if needed.
  11. Garnish the noodles with the sliced green chilies, lime wedges, and chopped coriander before serving.

Tools for making

  • Wok - A large, deep pan used for stir-frying the ingredients.
  • Knife - To thinly slice the chicken or beef and chop the vegetables.
  • Cutting board - For safely cutting and preparing the ingredients.
  • Frying pan - To deep fry the tofu cubes.
  • Pot - To boil the potato before cubing it.
  • Spatula - For stirring and tossing the ingredients in the wok.
  • Tongs - To handle and flip the proteins and other ingredients while cooking.
  • Grater - Optional, for grating fresh lime zest as a garnish.
  • Colander - To drain and rinse the bean sprouts before adding them to the dish.
  • Measuring spoons - For accurately measuring the soy sauce, oyster sauce, chili paste, curry powder, and tomato ketchup.
  • Plates and bowls - For serving the Mee Mamak.

Recipe variations

  • Vegetarian Option: Substitute chicken or beef with tofu or tempeh.
  • Seafood Variation: Replace chicken or beef with a combination of prawns, squid, and fish balls.
  • Spicier Version: Increase the amount of chili paste or add extra sliced red chilies.
  • Vegetable Medley: Add your favorite vegetables such as carrots, cabbage, or bell peppers to the dish.
  • Eggless Version: Omit the eggs from the recipe.
  • Gluten-Free Adaptation: Use gluten-free soy sauce and oyster sauce, and replace the yellow noodles with rice noodles or gluten-free pasta.
  • Meat Options: Experiment with different meats such as lamb, pork, or duck.
  • Spice Blend Variation: Use different curry powders or spice blends to give the dish a unique flavor profile.
  • Extra Toppings: Sprinkle fried shallots or crushed peanuts on top for added texture and flavor.
  • Herb Substitution: Replace coriander with Thai basil or mint leaves for a different herbal note.

Recipe overview

Mee Mamak, a flavorful and popular noodle dish in Malaysia, is a fusion of Indian and Chinese cuisines. This stir-fried noodle dish is packed with a variety of ingredients, each adding a unique taste and texture. It features yellow noodles cooked with a mix of chicken or beef, prawns, tofu, and a medley of vegetables, all brought together with a blend of sauces and seasonings. The dish is garnished with lime wedges, green chilies, and coriander, adding an extra dimension of flavor. In this recipe, we will guide you step-by-step on how to create this flavorful dish at home. Expect to do a good amount of stir-frying, which infuses the noodles with the flavors of the garlic, onion, chili paste, and curry powder. The addition of soy sauce, oyster sauce, and tomato ketchup heightens the flavor, creating a dish that's bursting with umami. Finally, the garnish of lime wedges, green chilies, and fresh coriander not only makes the dish look appealing, but also adds a refreshing tanginess that complements the rich flavors. It's a dish that's sure to impress at dinner parties, and can also be a comforting meal for a night in.

Common questions

  1. Can I use other types of noodles instead of yellow noodles?
    Yes, you can use other types of noodles such as egg noodles or rice noodles as a substitute for yellow noodles.
  2. Can I use other proteins instead of chicken or beef?
    Absolutely! You can use shrimp, pork, or even tofu as a protein substitute in this recipe.
  3. How spicy is this dish?
    The spiciness can be adjusted according to your preference. If you prefer a milder flavor, reduce the amount of chili paste or omit it entirely. If you like it spicier, you can add extra chili paste or fresh chilies.
  4. Can I add vegetables to this dish?
    Definitely! You can add vegetables like sliced bell peppers, cabbage, or carrots to enhance the nutritional value and texture of the dish.
  5. Can I make this dish vegetarian or vegan?
    Yes, you can make this dish vegetarian or vegan by omitting the meat and seafood. Simply increase the quantity of tofu and add more vegetables to make it a satisfying vegetarian or vegan version.
  6. Can I make Mee Mamak in advance?
    It is best to serve Mee Mamak immediately after cooking to enjoy its fresh flavors and textures. However, you can prepare the ingredients in advance and store them separately in the refrigerator. Cook and assemble the dish just before serving for the best results.

Serving dishes and utensils

  • Wok - A large, deep frying pan with high sides, ideal for stir-frying noodles and other ingredients.
  • Kitchen tongs - Useful for tossing and turning the ingredients in the wok while stir-frying.
  • Spatula - Helps in mixing and flipping the noodles and other ingredients in the wok.
  • Knife - Needed for slicing the chicken or beef, as well as mincing the garlic and slicing the onion.
  • Cutting board - Provides a sturdy surface for chopping and slicing ingredients.
  • Boiling pot - Used for boiling the potato cubes before adding them to the noodle dish.
  • Frying pan - Required for deep-frying the tofu cubes until they turn golden and crispy.
  • Serving plates or bowls - Used to present the Mee Mamak for serving.
  • Chopsticks or forks - Utensils for eating and enjoying the Mee Mamak.

Origin stories

Mee Mamak, a popular street food in Malaysia, is a testament to Malaysia's cultural melting pot. The dish has its roots in Indian Muslim cooking traditions, brought to the region by migrant workers, but it has since taken on a distinctly Malaysian flare. The name itself, "Mee Mamak", translates to "Uncle's Noodles", reflecting the affectionate term Malaysians use for Indian Muslim men. These humble noodle dishes, cooked in big woks by the roadside, are the heart and soul of Malaysian street food culture. The symphony of flavors in Mee Mamak, from spicy chili to tangy lime, symbolizes Malaysia's diverse culinary influences. Made to suit the preference of each customer, from the heat of the spice to the choice of protein, Mee Mamak perfectly encapsulates the spirit of Malaysia: diverse, vibrant, and unpretentious.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.