Mee Goreng Mamak Recipe (Mamak Style Fried Noodles)

Yellow noodles: These are thick, chewy noodles commonly used in Asian cuisine. They absorb flavors well and provide a satisfying texture.

Chicken breast: Sliced thinly, this lean protein cooks quickly and adds a hearty element to the dish.

Shrimp: Peeled and deveined, shrimp add a sweet and savory flavor that complements the other ingredients.

Garlic: Minced garlic provides a fragrant and flavorful base for the stir-fry.

Onion: Sliced onions add sweetness and depth to the dish.

Soy sauce: This adds a salty, umami flavor that enhances the overall taste.

Sweet soy sauce: A thicker, sweeter version of soy sauce that adds a unique flavor profile.

Chili paste: This adds heat and complexity to the dish, balancing the sweetness of the soy sauce.

Bean sprouts: These add a crunchy texture and fresh flavor, lightening up the dish.

Eggs: Beaten and scrambled, they add richness and protein.

Oil: Used for stir-frying, it helps to cook the ingredients evenly and adds a slight richness.

When stir-frying the noodles, ensure they are well separated before adding them to the wok. This prevents clumping and allows for even cooking. If the noodles are sticking together, you can briefly blanch them in hot water and drain thoroughly before adding them to the wok. This step helps achieve a perfect texture and ensures the sauces coat each strand evenly.

• Yellow noodles - Substitute with spaghetti: Spaghetti has a similar texture and can absorb the flavors well.

• Chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors effectively.

• Shrimp - Substitute with squid rings: Squid rings offer a similar seafood flavor and texture.

• Garlic - Substitute with shallots: Shallots provide a milder but still aromatic flavor.

• Onion - Substitute with leeks: Leeks have a similar texture and a slightly sweeter taste.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• Sweet soy sauce - Substitute with hoisin sauce: Hoisin sauce has a similar sweetness and thickness.

• Chili paste - Substitute with sriracha: Sriracha provides a similar heat and flavor profile.

• Bean sprouts - Substitute with snow peas: Snow peas offer a similar crunch and fresh flavor.

• Eggs - Substitute with silken tofu: Silken tofu can mimic the texture of scrambled eggs in the dish.

• Oil - Substitute with coconut oil: Coconut oil has a high smoke point and adds a subtle flavor.

• Allow the Mee Goreng Mamak to cool completely at room temperature before storing. This helps prevent condensation, which can make the noodles soggy.

• Transfer the cooled noodles into an airtight container or a resealable plastic bag. Ensure that the container or bag is sealed tightly to keep out air and moisture.

• Label the container or bag with the date of storage to keep track of its freshness.

• Store the noodles in the refrigerator if you plan to consume them within 3-4 days. This keeps the chicken and shrimp fresh while maintaining the texture of the noodles.

• For longer storage, place the airtight container or resealable bag in the freezer. The Mee Goreng Mamak can be frozen for up to 2 months without significant loss of flavor or texture.

• When ready to eat, thaw the frozen noodles in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the chicken and shrimp.

• Reheat the Mee Goreng Mamak in a wok or large skillet over medium heat. Add a splash of soy sauce or a bit of oil to refresh the flavors and prevent the noodles from sticking.

• Stir-fry until the noodles are heated through, ensuring the chicken and shrimp are hot and the bean sprouts are still crisp.

• Serve immediately for the best taste and texture, garnishing with fresh bean sprouts or a squeeze of lime juice if desired.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil to the skillet.
  3. Once the oil is hot, add the leftover Mee Goreng Mamak.
  4. Stir-fry for about 3-5 minutes, or until the noodles are heated through.
  5. If the noodles seem dry, add a splash of water or broth to moisten them.

• Microwave Method:

  1. Place the leftover noodles in a microwave-safe dish.
  2. Add a splash of water or broth to prevent drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check if the noodles are heated evenly; if not, continue microwaving in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Mee Goreng Mamak in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 10-15 minutes, or until the noodles are thoroughly heated.
  5. Stir halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer or a double boiler.
  2. Place the leftover noodles in a heatproof dish or bowl.
  3. Steam for about 5-7 minutes, or until the noodles are heated through.
  4. Stir occasionally to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover Mee Goreng Mamak in the air fryer basket.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through.
  4. Check if the noodles are heated evenly; if not, continue air frying in 2-minute intervals.

• Wok: A large, round-bottomed cooking vessel that is ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for slicing the chicken breast and chopping the garlic and onion.

• Cutting board: A surface on which to safely chop and slice ingredients.

• Measuring spoons: Used to measure out the soy sauce, sweet soy sauce, and chili paste accurately.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Tongs: Handy for tossing the noodles and other ingredients together in the wok.

• Serving plate: To serve the finished Mee Goreng Mamak hot.

Prep ingredients in advance: Slice the chicken, peel and devein the shrimp, and mince the garlic ahead of time.

Use pre-cooked noodles: Opt for yellow noodles that are already cooked to save boiling time.

One-pan method: Cook the chicken and shrimp together to save time on washing multiple pans.

Quick scramble: Push ingredients to the side and scramble the eggs directly in the wok to save time.

Efficient stir-frying: Keep the heat at medium-high to ensure quick and even cooking.