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Mee Goreng Mamak (Fried Mamak Noodles)

A recipe for Mee Goreng Mamak (Fried Mamak Noodles) from the cookbook, Malaysia: Recipes from a Family Kitchen, by Ping Coombes.
Course Main
Cuisine Malaysian
Keyword Malaysia, Malaysian, noodle, shrimp, tofu
Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings 4 Servings


For the sauce:

  • 1 tablespoon sweet soy sauce kecap manis
  • 2 tablespoons oyster sauce
  • 3 tablespoons tomato ketchup
  • 1 teaspoon dark soy sauce
  • ¼ teaspoon salt
  • 1 teaspoon crispy prawn chilies optional

For the chili paste:

  • 3 fresh red chilies
  • 1 tablespoon water

For the Mee Goreng Mamak:

  • 3 tablespoons vegetable oil
  • Half an 8-oz block firm tofu cut into 1 1⁄4-inch cubes
  • 2 cloves garlic finely chopped
  • 8 ounces raw peeled tiger prawns
  • 1 tomato cut into 6 wedges
  • 2 stalks choy sum roughly chopped
  • 14 ounce package fresh yellow noodles
  • 2 green onions sliced
  • 4 ounces bean sprouts
  • Salt to taste
  • 4 lime wedges
  • 3 tablespoons crispy shallots


  • Mix all the ingredients for the sauce in a small bowl.
  • Put the chilies and water for the chili paste in a small blender and blitz to form a paste.
  • Heat the oil in a wok or large frying pan and fry the cubed tofu for about 15 minutes, until browned all over. Remove and drain on paper towels.
  • Using the same wok, add the garlic and chili paste and fry for 1 minute. Add the prawns and fry until they start to turn pink, then add the tomato and choy sum and stir-fry for a minute more. Add the noodles, browned tofu, and sauce, then the green onions and bean sprouts. Mix well and make sure the prawns are cooked through.
  • Check the seasoning and add salt to taste, then serve at once, with lime wedges and crispy shallots. Squeeze over the juice from the lime before eating.