Mee Goreng Mamak

Ingredients

• 250g (8.8 oz) yellow noodles 250g (8.8 oz) yellow noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 100g (3.5 oz) chicken breast, sliced (or protein of choice) 100g (3.5 oz) chicken breast, sliced (or protein of choice)
• 100g (3.5 oz) shrimp, peeled and deveined 100g (3.5 oz) shrimp, peeled and deveined
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 1 cup bean sprouts 1 cup bean sprouts
• 1 carrot, julienned 1 carrot, julienned
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 tablespoon tomato ketchup 1 tablespoon tomato ketchup
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• Salt and pepper to taste Salt and pepper to taste
• Fried shallots and fresh cilantro for garnish Fried shallots and fresh cilantro for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 50g (Sugars: 6g)
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the yellow noodles according to package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large wok or frying pan over medium heat.
3. 3.
   Add the minced garlic, sliced onion, and red chili. Stir-fry for 2 minutes until fragrant.
4. 4.
   Add the chicken breast and shrimp to the pan. Cook until the chicken is cooked through and the shrimp turns pink.
5. 5.
   Push the ingredients to one side of the pan and crack an egg into the empty space. Scramble the egg until cooked.
6. 6.
   Add the cabbage, bean sprouts, and carrot to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
7. 7.
   In a small bowl, mix together the soy sauce, chili sauce, tomato ketchup, curry powder, turmeric powder, cumin powder, salt, and pepper.
8. 8.
   Pour the sauce mixture over the ingredients in the pan. Stir-fry for an additional 2 minutes to coat everything evenly.
9. 9.
   Add the cooked yellow noodles to the pan. Toss everything together until the noodles are well-coated with the sauce and heated through.
10. 10.
    Remove from heat and garnish with fried shallots and fresh cilantro.
11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

• Yellow noodles — If you can't find yellow noodles, you can substitute with egg noodles or even spaghetti.
• Chili sauce — Adjust the amount of chili sauce according to your spice tolerance. Add more for extra heat or reduce for a milder version.
• Curry powder — Use your preferred brand of curry powder, or make your own blend using turmeric, coriander, cumin, and other spices.

Tips & Tricks

• For a vegetarian version, omit the chicken and shrimp and add tofu or tempeh as a protein substitute.
• Customize the vegetables according to your preference. You can add bell peppers, snow peas, or bok choy for extra variety.
• To make it spicier, add a few dashes of hot sauce or sprinkle some crushed red pepper flakes.
• For a smoky flavor, you can add a small amount of smoked paprika to the spice mixture.
• To enhance the umami taste, add a splash of fish sauce or soy sauce during the cooking process.

Serving advice

Serve Mee Goreng Mamak hot as a main course. It pairs well with a side of pickled vegetables or a fresh cucumber salad. Squeeze some lime juice over the noodles before eating for an extra burst of tanginess.

Presentation advice

Garnish the Mee Goreng Mamak with a sprinkle of fried shallots and fresh cilantro to add a pop of color and texture. Serve it in a vibrant bowl or on a banana leaf for an authentic touch.