Mamak stalls are found across Malaysia and each has its version of mee goreng (fried noodles). Make them at home with Jeremy Pang’s expert recipe.
Mamak stalls are found across Malaysia and each has its version of mee goreng (fried noodles). Make them at home with Jeremy Pang’s expert recipe.
Boil the potato cubes in a pan of boiling water for 6-8 minutes until softened, yet still holding their shape. Drain and cool. If using prawns, boil them for 2 minutes, then drain. Mix the sauce ingredients in a small bowl.
Build your Wok Clock*: start at 12 o’clock with the eggs, then the cooked potato, tofu, garlic, spring onion, cabbage, beansprouts, prawns, noodles and lastly the sauce.
Heat 2 tbsp oil in the wok over a high heat. Pour in the eggs, allow to bubble up, then fold in and gently scramble. Push the eggs to the side of the wok, add another ½ tbsp vegetable oil and heat to smoking point. Put the potatoes in the wok, fold the egg over the top and fry for 3-4 minutes, turning occasionally. Once the potatoes are crisp and brown on all sides, add the tofu and stir-fry for 1-2 minutes. Add the garlic, spring onion, cabbage, beansprouts and prawns to the wok, stir-frying for 30 seconds before each new ingredient.
Stir-fry for 2 minutes more, then add the noodles and stir-fry for 1 minute. Bring the wok up to smoking point, then add the sauce and bring to a vigorous boil. Carefully fold the noodles into the sauce, keeping them intact. Stir-fry for 1-2 minutes more until the noodles are fully coated and the sauce is evenly distributed. Serve scattered generously with the garnishes.