Mee Goreng Mamak

What you need

Ingredients

Measured for 4 servings.

• 50 gPeanuts
• 15 gDried Red Chillies
• 10 gDried Shrimp
• 10 gDry Chana Dal
• 75 mlVegetable oil
• 750 mlWater
• 7.5 mlLemon Juice
• 250 gPotatoes, peeled edible flesh
• 2 pcs (approx. 240 g)Red Onions
• 4 pcs (approx. 20 g)Garlic Clove
• 30 gCabbage
• 30 gChinese Broccoli
• 1 pcs (approx. 100 g)Firm Tofu
• 300 g (dry weight)Dry Egg Noodles
• 4 eggs (approx. 220 g)Egg
• 15 mlDark Soy Sauce
• 2000 mlAdditional Water for Boiling Dry Noodles

Make it

Method

1. 01

   Prepare the paste first. Heat about 45 ml of the measured 75 ml vegetable oil in a wide pan over medium heat. Add 50 g peanuts, 15 g dried red chillies, 10 g dried shrimp and 10 g dry chana dal; stir for about 2–3 minutes until aromatic, without burning the chillies. Cool briefly, then blend with the measured 7.5 ml lemon juice and 200 ml of the measured 750 ml water into a coarse paste. Return the paste to the pan over low heat and stir until darker and thicker, about 5–7 minutes; do not pour all 750 ml into the blender.

2. 02

   Peel and dice 250 g potatoes; simmer in 400 ml of the measured water for about 10–12 minutes until a knife passes through, then drain and discard that cooking water. Boil 300 g dry egg noodles separately in the additional 2000 ml water according to the package until just tender, drain well and rinse briefly if needed to stop sticking. Chop 240 g red onions and 20 g garlic; finely slice 30 g white cabbage and 30 g Chinese broccoli. Cut 100 g firm tofu into small pieces.

3. 03

   Mix the remaining 150 ml measured water with 15 ml dark soy sauce. Work in four batches so the pan stays hot: heat a quarter of the remaining 30 ml oil, briefly fry a quarter of the onion and garlic, then add a quarter of the prepared paste. Add a quarter of the tofu, cooked potatoes, cabbage and Chinese broccoli; toss for about 1 minute. Add one quarter of the cooked noodles and about one quarter of the soy-water mixture; stir-fry for 1–2 minutes until hot and coated. Push the noodles aside, crack in one of the four eggs and scramble until set, then toss it through. Repeat for the other three portions. The ingredient-based nutrition estimate counts all 75 ml measured oil; actual retained oil and brands can vary.