Mamak Mee Goreng

Amy Massey
by Amy Massey
4 Servings
40 min

Mamak Mee Goreng is a very popular Malaysian street food dish. The fried noodles are bursting with bold flavors, combining influences from Indian and Chinese cuisines.

After pre-cooking some potato and boiled eggs, the whole dish can be thrown together in a matter of minutes. What's more, many of the ingredients are store cupboard staples in the home cooks kitchen, so it can be a great option when you need to put together a meal last minute and you can be flexible with many of the stir fry ingredients, so feel free to experiment with different proteins and vegetables.

This dish makes a satisfying meal for dinner but also works really well as a meal prepped lunch to take into the office with you. Either way, you're sure to love the balance between sweet and savory flavours!

Bringing the flavours of the streets of Malaysia to your kitchen!

Chicken and potato is cooked in a warm curry powder to take on the flavour and give a beautiful yellow colour.

It is then cooked in a rich sweet sauce which is simmered until thick and glossy.

Finally, noodles, beansprouts and juicy prawns are stirred in and warmed through.

Recipe details
  • 4  Servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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For the sauce
  • 2 tbsps chilli sauce
  • 2 tbsps oyster sauce
  • 2 tbsps dark soy sauce
  • 1 tbsp ketchup
  • 2 tbsp sesame oil
For the stir fry
  • 2 tbsps olive oil
  • 2 cloves garlic, finely chopped
  • 2 shallots, sliced finely
  • 2 chicken breasts, sliced finely
  • 1 large potato, peeled, boiled and diced
  • 2 tbsps curry powder
  • 1 cup canned beansprouts, drained
  • 500g cooked egg noodles
  • 8-10 large king prawns, peeled and cooked
For the garnish
  • 2 spring onions, finely sliced
  • 2 red chillies, seeded and finely sliced
  • 2 eggs, peeled and cut into quarters
  • 1 lime, quartered

Prepare the sauce first by combining all of the ingredients in a bowl. Mix together well and set aside.
Heat the oil over a medium heat in a wok and add the shallots and garlic. Stir fry gently for 1 minute before adding the chicken, potato and curry powder.
Stir fry the chicken and potato for 3-4 minutes until the chicken is sealed all over.
Add the sauce to the pan and bring to a boil. Reduce the heat to low and allow the sauce to reduce slightly, then add the beansprouts and noodles.
Stir fry for another 3-4 minutes until the noodles just start to crisp in places.
Stir in the prawns and turn off the heat. Leave everything to sit for 1 minute, just to allow the prawns to warm through without cooking any further.
Divide into 4 bowls and garnish with he spring onion, chillies, egg and line wedges.