Mamak-Style Mee Goreng with Prawns and Tofu Puffs

⏱ 30 min · Serves 2

The smoky, sweet-spicy fried noodles you'd queue for at a roadside mamak stall — chilli-tomato sauce clinging to springy yellow noodles, plump prawns, puffy tofu and a squeeze of lime to finish. Twenty-five minutes, one wok, huge flavour.

Per serving: 735 kcal · 38.0g protein · 86.0g carbs · 27.0g fat

Ingredients

• 400g fresh yellow Hokkien-style egg noodles (or 200g dried, cooked)
• 150g raw prawns, peeled and deveined
• 4 tofu puffs (taupok), halved
• 1 medium potato, boiled and cut into 1cm cubes
• 2 eggs, lightly beaten
• 3 tbsp vegetable oil
• 4 garlic cloves, finely chopped
• 1 small onion, thinly sliced
• 2 tbsp sambal oelek or chilli paste
• 2 tbsp tomato ketchup
• 1 tbsp kecap manis (sweet soy)
• 1 tbsp light soy sauce
• 1 tsp chilli powder
• 1 tsp sugar
• 100g bean sprouts
• 2 handfuls mustard greens or pak choi, roughly chopped
• 2 spring onions, cut into 3cm lengths
• 1 lime, cut into wedges
• Handful fried shallots, to serve

Method

1. Loosen the noodles under warm running water and drain well. Mix the sambal, ketchup, kecap manis, soy sauce, chilli powder and sugar in a small bowl with 3 tbsp water.
2. Heat 2 tbsp oil in a wok over high heat. Fry the garlic and onion for 1 minute until fragrant, then add the prawns and stir-fry 1 minute until just pink. Scoop out onto a plate.
3. Add the remaining oil, pour in the beaten eggs and let them set for 20 seconds before breaking into large curds.
4. Add the tofu puffs and potato cubes, toss for 1 minute, then add the sauce mixture and let it bubble and darken for 30 seconds.
5. Add the noodles and toss hard for 2-3 minutes, pressing them against the hot wok so they catch and pick up a little char.
6. Return the prawns, then add the mustard greens, bean sprouts and spring onions. Toss for 1 minute more so the greens wilt but the sprouts stay crunchy.
7. Pile into bowls, scatter with fried shallots and serve with lime wedges to squeeze over.