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      Singapore Recipes

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

Published 27/04/2013, updated 19/06/2020 12 Comments

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

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

And if you fancy anymore Singaporean and Malaysian dishes, head on over to the Singapore and Malaysia page for recipes like:

Singapore Mee Siam Kuah
Mee Siam Kuah (Rice Noodles in Gravy)
Nasi Lemak, Coconut Rice from Singapore and Malaysia
Nasi Lemak (Coconut Rice)
Bak Chor Mee, Singapore Noodles recipe
Bak Chor Mee, Singapore Chinese Noodles recipe
Nasi Ulam
Malaysian Nasi Ulam (Rice Herbed Salad)
Singapore Hor Fun
Singapore Hor Fun

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

Mee Goreng Mamak (Indian Fried Noodles)


★★★★★

5 from 26 reviews

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4–6 1x
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Description

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.


Ingredients

Scale
  • 500g (1.1lb) 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
  • 200g (7oz) 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

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

Did you make this recipe?

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Comments

  1. Singapore Food Recipes I Review says

    10/01/2018 at 2:30 am

    Hi, how are you? It looks once again very yummy! We bumped into your site and we really liked it. We would like to share this recipe to www.sgfood.sg for review. We will link back to you. We are currently looking to video selected recipes to feature on youtube soon. Hope to hear from you! Cheers!

    Reply
    • Azlin Bloor says

      10/01/2018 at 8:37 am

      Hi there, thanks for your message. Yo are more than welcome to use this recipe and link back. Have you taken a look at Singaporean and Malaysian page here? It’s got many more recipes, including some traditional Eurasian dishes that many people haven’t heard of: https://linsfood.com/singaporean-malaysianfood/

      Reply
  2. Teresa TL says

    07/08/2017 at 1:08 pm

    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!

    Reply
    • Azlin Bloor says

      07/08/2017 at 2:58 pm

      Excellent, let me know how it goes!

      Reply
  3. Anne Lourdes says

    24/03/2016 at 2:36 pm

    I love Mee Goreng and it looks so delicious and will try following the recipe

    Reply
    • Azlin Bloor says

      26/04/2016 at 1:22 pm

      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

      Reply
  4. Asmita says

    21/05/2013 at 5:44 pm

    I am starving looking at all of these gorgeous dishes. This is something my whole family would LOVE!!!

    Reply
  5. Lail | With A Spin says

    01/05/2013 at 1:54 am

    Sweet, spicy, tangy. I’m drooling.

    Reply
  6. mjskit says

    29/04/2013 at 6:21 am

    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!

    Reply
  7. Coffee and Crumpets says

    29/04/2013 at 3:20 am

    My kind of noodle dish! Sweet, tangy and spicy!

    Nazneen

    Reply
  8. Jenn and Seth says

    29/04/2013 at 12:40 am

    these noodles sound so delicious and flavorful, i really wish i had this in front of me for dinner!

    Reply
  9. CCU says

    28/04/2013 at 11:33 am

    Damn, if I am not craving a huge bite of this 😀

    Cheers
    Choc Chip Uru

    Reply

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Hey folks, I’m Azlin Bloor; former chef, culinary instructor and mum of 4.
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