Vegan Malaysian Indian Fried Noodles (Mee Goreng Mamak)

Mee goreng is a dish of fried noodles that is believed to have been derived from Chinese cooking, i.e. chow mein. It is made usually with yellow noodles, though; you can use any kind of noodles you like. Each Malaysian region has its own way of preparing this. Some are closer to the Indonesian style which uses more shallots and Chinese flavours, whilst some are made Indian style which is the recipe that Singaporeans use in hawker centres and in mamak (Indian provision) stalls. Mamak is a derivation of the Tamil word, “maama”, which means maternal uncle in most Indian dialects. Mee goreng mamak is very spicy and has a unique flavour which a lot of people continue to come for. This version is a vegetarian and vegan version of the hawker style mee goreng.

 https://www.youtube.com/watch?v=T6WLPoDyN00

Ingredients:

100g cooked yellow noodles (eggless)- can be found in most supermarkets in Singapore

2 tbsp + 2 tbsp oil

3 cloves garlic, chopped finely

3 small shallots, sliced

½ red chilli, chopped finely

1 small potato, parboiled

45g hard tofu (beancurd), cubed

60g mustard leaves (sawi-Indonesian; gai choy-Chinese)

¼ tomato, chopped

45g bean sprouts (taugay-Indonesian)

1 ½ tbsp tomato ketchup

1 ½ tbsp soy sauce

1 ½ tbsp sweet black bean/soy sauce (kecap manis-Indonesian)

Salt to taste

Spring onions and small calamansi lime to garnish

 

METHOD

1.      Separate the noodles using a bit of oil

2.      Heat 2 tbsp oil; add garlic and shallots. Cook till fragrant.

3.      Add red chilli and cook for a few seconds

4.      In another pan, add 2 tbsp oil potatoes and cook till well fried (almost crisp). Keep aside.

5.      Add mustard leaves and bean sprouts. Cook till vegetables are reduced

6.      Add tofu and cook till browned.

7.      Add tomato and sauté for a few seconds

8.      Mix sauces in a bowl and keep aside.

9.      Heat pan; add noodles, vegetables and sauce. Mix well.

10.  Add tofu and keep mixing. Season as per your preference.

11.  Serve warm with spring onions and limes on top.