Yellow Noodles in Sweet and Spicy Sauce (Mee Goreng Mamak)
Sweet, spicy, savory and so flavorful, this Malaysian yellow noodle stir-fry will blow your tastebuds away!
Ingredients
- 8 oz dried yellow egg noodles, (or 1 pound fresh yellow noodles like lo mein)
- 2 tbsp dark soy sauce
- 3 tbsp sweet soy sauce
- 3 tbsp ketchup
- 1 tbsp brown sugar,
- 3 tbsp cooking oil of choice, divided
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 8 oz chicken breast, halved then thinly sliced
- ½ cup pressed or fried tofu, cubed
- 1 tbsp sambal or chili paste (see note)
- 1 long hot green chili, sliced diagonally
- 2 eggs, beaten
- 2 cups choy sum or small mustard greens, (about 8-10 pieces), chopped but leave out the tough ends
- 2 cups bean sprouts
- salt and pepper, to taste
Instructions
- If using dried noodles. cook for 3-4 minutes in boiling water. Rinse with cold water then drain. Set aside. If using fresh noodles. quickly blanch in boiling water for about 45 seconds, stirring to separate the strands. Drain then immediately rinse with cold water. When using fresh noodles, it's best to blanch them just before cooking so the noodles don't stick together.
- To make the seasoning sauce, combine the dark soy sauce, sweet soy sauce, ketchup and brown sugar. Set aside.
- In a wok or large skillet, heat 2 tablespoons of the oil over medium-high heat, then add the garlic and shallot. Stir-fry for about 1 minute or until aromatic. Add the chicken and cook until it turns white. Add the tofu, sambal, and the chopped green chili, and cook for another minute. Push the ingredients to one side. Add the remaining tablespoon of oil to the pan and then add the beaten eggs. Allow the eggs to set for a few seconds then scramble.
- Add the noodles and the seasoning sauce and toss the ingredients, cooking for 2-3 minutes or until the noodles are tender and are fully coated with the sauce.
- Stir in the choy sum and the bean sprouts and cook briefly, less than a minute, just until they are beginning to wilt but still retaining some crispness. Taste and adjust the seasoning with salt and pepper if desired. It should be spicy, sweet, and savory. Transfer to a plate and serve immediately.
Notes
TIPS & TRICKS
This noodle dish takes just a few minutes to cook so make sure everything is ready before you start cooking.
You can make your own chili paste by simply rehydrating dried red chilis for 15 minutes in hot water. You can enhance the sauce with some minced shallots, a little sugar and some dried shrimp paste for extra flavor. For convenience, you can easily buy bottled sambal at any Asian store or the Asian section at your local grocery.
Tried this recipe?Let us know how it was!