Mee Goreng Mamak (Indian Fried Noodles from Singapore and Malaysia)

An authentic, quick and easy recipe for Mee Goreng Mamak, a very popular Indian Muslim hawker food in Singapore and Malaysia, and a favourite childhood recipe of mine.
Mee Goreng Mamak (Indian Fried Noodles from Singapore and Malaysia)
Mee Goreng Mamak (Indian Fried Noodles from Singapore and Malaysia)

Estimated reading time: 3 minutes

Mee Goreng Mamak is an extremely popular hawker centre comfort food in Singapore and Malaysia. I remember many a night out with friends that ended up at our favourite late night (was it all night?) outdoor food centre that served a gamut of dishes, ranging from Mee Goreng Mamak to Hainanese Chicken Rice to Satay. You name it, they had it!

The word mamak is a colloquial term for the Tamil Muslim stall owners which is derived from the Tamil term for uncle, “mama”. In Asian and Middle Eastern cultures, as kids, we are encouraged to refer to adults as auntie or uncle, whether we knew them or not, as a sign of respect.

So these noodles are made and sold at stalls run by South Indian Muslims. What distinguishes them from the local Chinese and Malay noodles, besides the spices used, is the addition of potatoes and tomato ketchup. This results in a slightly heavier and tangier noodle dish.

Making Mee Goreng Mamak at Home

The Filling

When made at home, Mee Goreng Mamak usually consists of leftovers from the day before, whatever’s at hand, whether it’s meat, seafood or vegetables.

Flexibility in terms of the “filling” used is a huge plus when you’re making any kind of noodle dish. Use whatever vegetables or meat you have at hand and usually a handful per diner is a perfect gauge of how much you need. You can use chicken, beef, pork, any seafood, or keep it vegetarian.

The more filling ingredients you use, the bigger the serving portions.

A small amount of curry powder is also sometimes used although I usually don’t bother.

Chilli paste in Mee Goreng Mamak

Chilli pastes are a very common ingredient in Asian cooking. You can use any generic shop bought version or substitute it with 2-3 sliced fresh red chillies. Or make your own and store in the freezer. Here’s the recipe that I always use for much of my stir fries: Homemade Chilli Paste recipe:

Homemade Red Chilli Paste
Homemade Red Chilli Paste

Toppings and Garnishes

Noodle Dishes of whatever origin, are always served with a variety of garnishes. It can be as simple as some chilli paste or cut chillies on the side, or as elaborate as fried eggs, pickles, etc.

Mee Goreng Mamak is typically served with some lime wedges, cucumber and tomato ketchup, as you can see in the image. I’ve also got some homemade sambal ( a thick chilli sauce), as well as some cut chillies in dark soy sauce, a very common when dip in South East Asia.

Incidentally, the frothy drink in the top left hand corner, is Teh Tarik, a milky tea, also from Indian Muslim stall owners. You can read more about it, and learn how to make it, here:

Teh Tarik
Teh Tarik

If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

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Mee Goreng Mamak (Indian Fried Noodles)

An authentic, quick and easy recipe for Mee Goreng Mamak, a very popular Indian Muslim hawker food in Singapore and Malaysia, and a favourite childhood recipe of mine.
5 from 27 votes
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Course: Main Course
Cuisine: Singaporean and Malaysian
Keyword: noodles
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 580kcal
Author: Azlin Bloor

Ingredients

  • 500 g fresh yellow noodles
  • 2 handfuls beansprouts
  • 1 small onion chopped
  • 2 cloves garlic chopped
  • 1 tbsp chilli paste or 2 red chillies sliced
  • 1 medium tomato quartered
  • 200 g minced beef/shredded chicken/prawns
  • 1-2 handfuls of tofu cubed (optional)
  • 1 small potato boiled, then cubed
  • 2 Tbsp dark soy sauce
  • 3 Tbsp light soy sauce
  • 2 Tbsp tomato ketchup
  • 2 large eggs lightly beaten
  • 2 Tbsp vegetable oil

To serve

  • a handful of chopped spring onions scallions
  • a handful of chopped fresh coriander leaves cilantro
  • juice of 1 lime
  • tiny slices of cucumber
  • tomato ketchup as needed

Instructions

  • Mix the soy sauces and ketchup and set aside.
  • Heat the oil in a large wok and sauté the onions and garlic on medium heat until fragrant, about a minute.
  • Add whatever meat you’re using and cook, only a minute if it’s seafood, otherwise, for about 5 minutes.
  • Add the bean sprouts and chilli paste and stir to mix.
  • Push everything to one side, add the eggs and let set for about 30 seconds.
  • Add everything else apart from the herbs and lime and mix thoroughly and cook for a couple of minutes until the noodles are done.
  • Turn the heat off and add the lime juice and herbs and stir.
  • Serve with the cucumbers topped with a squeeze of tomato ketchup.

Nutrition

Calories: 580kcal | Carbohydrates: 73g | Protein: 28g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 960mg | Potassium: 629mg | Fiber: 5g | Sugar: 6g | Vitamin A: 544IU | Vitamin C: 35mg | Calcium: 146mg | Iron: 4mg
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12 thoughts on “Mee Goreng Mamak (Indian Fried Noodles from Singapore and Malaysia)”

  1. Cool, definitely going to make this one soon. I can get the fresh noodles easily from my Chinese guy. Can’t wait! Thank you Azlin!

    1. Thank you Ann! Sorry I’m a bit late replying, this comment seems to have escaped my notice. Let me know if you do try it, I’d love to find out how it goes. x

  2. Oh yes – I could definitely eat that entire plate of food by myself! It looks delicious and I love those flavors! How I wish I lived somewhere that had street vendors. Thanks for sharing this!

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