Mee Goreng Mamak - perfect for the supper cravings!

no need to go mamak already since now you can make it yourself!

Singaporeans and Malaysians may fiercely argue on what 'Hokkien Mee’ should be. however, when it comes to noodles, we can all agree on one thing; and that is Mee Goreng Mamak is the ultimate supper food we have all come to love.

rich, sweet, savoury - it’s what we all crave for on those nights when a friend calls you at 11pm to catch up each others’ lives. perhaps next time you can invite that friend over instead and cook this up for them?

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Mamak-style Mee Goreng
serves 3-4

• 400g yellow noodle

• 100g boneless chicken thigh, diced

• 1 medium red onion, sliced

• 2 medium potatoes, diced and deep fried

• 30g taugeh (beansprouts)

• 1/2 cabbage, shredded

• 3 stalk bok choy

• 4tbsp kecap manis

• 2 tsp light soy sauce

• 4tbsp tomato ketchup

• 1 drop red food colouring (optional)

• 3 eggs

• 1/4 cup + 3tbsp oil

  chilli paste

• 15pcs dried chillies, soaked in hot water to soften

• 100g shallots, peeled

• 5 cloves garlic, peeled
  

  garnish

• 1 cucumber, sliced

• some chilli sauce

• sunny side up eggs

  directions

1. blend the chilli paste ingredients until smooth. heat 1/4 cup oil in a wok on medium heat and fry the chilli paste until the oil starts to separate for about 5-10 minutes. set aside

2. in a wok/pan on high flame, heat 2 tbsp oil. sauté the chicken until lightly browned. add the sliced onion, bok choy and pre-fried potatoes. stir fry for another minute, tossing constantly.

3. add in the yellow noodle and briefly stir. lower the heat to medium and add in 2 heaped tbsp of the prepare chilli paste, kecap manis, light soy sauce, ketchup and red colouring (optional). stir fry until noodles are soften and absorbs all the seasonings.

4. serve on a plate and top up with a sunny side up.