Yellow noodles wok-fried with fiery red chili paste, tofu, potato, egg, and bean sprouts at roadside Mamak stalls — the quintessential Malaysian late-night feast with a squeeze of lime.
Ingredients
300g yellow Hokkien noodles
200g firm tofu, cubed
1 potato, boiled and cubed
2 eggs
100g bean sprouts
3 tbsp chili paste
2 tbsp tomato sauce
1 tbsp sweet soy sauce
2 cloves garlic, minced
1 onion, sliced
3 tbsp vegetable oil
Lime wedges
Fried shallots
Fresh green chilies
Instructions
1Heat oil in a wok over high heat. Fry tofu cubes until golden, set aside.
2Sauté garlic and onion for 30 seconds. Add chili paste and tomato sauce, fry until oil separates.
3Push the paste aside, crack eggs into the wok, scramble briefly.
4Add noodles, boiled potato cubes, and tofu. Toss vigorously with sweet soy sauce.
5Add bean sprouts, toss for 30 seconds to keep them crunchy.
6Plate and garnish with fried shallots, lime wedges, and sliced green chilies.
Did You Know?
Mamak stalls are so central to Malaysian culture that the verb "mamak-ing" has entered local slang, meaning to hang out at a Mamak restaurant over teh tarik and mee goreng.