Step-wise picture recipe to make super delicious vegetable Mamak Mee Goreng – a vegetarian version of very popular Malaysian Noodles! Very simple ingredients, packed with loads of flavor 🙂
There is no denying that I love all things noodles and it has been a long while since I posted a recipe from one of my most favorite cuisines. While Indo-Chinese cuisine takes a special place in my heart, it is this super delicious vegan/vegetarian version of Malaysian Fried Noodles that has my full love today. Mamak Mee Goreng literally translates to Indian Muslim style Fried Noodles with Mee meaning Noodles and Goreng meaning Fried. Malaysia just like any other South-Asian country is a crockpot of different cultures and that’s what makes its cuisine so unique. I have had the privilege to work with my Malaysian team for 6years and visit the country once, love it very close to my heart.
So typically, this Mamak Mee Goreng recipe is made with a lot of sauces like fish sauce, dried shrimp paste, scrambled eggs apart from the regular stuff like soy sauce and red chilli sauce. Since I was going to making vegetarian/vegan Mee Goreng, I skipped all things non-vegetarian and guess what it still tastes really good. Not authentic for sure, but very delicious. Mamak Mee Goreng is kind of very different from other fried noodle recipes – it tastes and looks curried and the ingredients are few but very flavorful. For instance, I am in love with the crunch of Bok Choy – it is one of those things I picked up along with the other organic produce. I missed bean sprouts, but hey soul food is best when made use of all ingredients available!
Why this sudden love for Mamak Mee Goreng you ask? I recently gorged on some very delicious stuff from Nasi and Mee, a restaurant here and it was as authentic as I have tasted in MY. As usual, I was guessing the ingredients all the time during our dinner and later looked up many recipes online, picked up bits and pieces of information – ended up creating this deliciousness at home. Did you know that these fried noodles have curried, crispy potatoes to make up for the Mamak part? It adds to the flavor along with a soft yet crispy touch with rest of the veggies. And don’t forget to look at my new wok – a long time dream come true 🙂 Now making those fried rices and noodles got a lot exciting and easy!
How to make Vegetable Mamak Mee Goreng | Malaysian Noodles –
Detailed step-wise picture recipe of making Vegetable Mamak Mee Goreng | Malaysian Noodles –
1. In a wok, heat oil. Add finely chopped garlic and the small green onion bulbs of the spring onion. Fry for a minute until translucent.
2. Add cubed boiled potato and julienned carrots and fry on low flame until they are crispy.
3. Next add red chilli paste (look at notes for recipe) and fry for 3-4 mins until the raw smell is gone.
4. Add soy sauce, tomato sauce and sprinkle some water if needed.
5. As the sauce begins boiling slowly, it should thicken up.
6. Add cleaned bok choy (looks at notes for instructions) and gently stir fry them for 2-3 mins until the greens are wilted.
7. Next add cubed tomatoes (remove the pulp) and cook for a minute, add salt as needed.
8. Add cooked noodles and toss them around until they are well coated with the sauce.
9. Sprinkle with spring onion greens, squeeze lemon juice on top just before removing from flame.
10. Serve hot with side of lemon wedge and cucumbers.
- To make the red chilli paste, soak 6-7 dried red chillies in hot water for 20-30 mins. Grind into a smooth paste by adding water as needed.
- To clean the bok choy, remove any wilted or yellowed petals and then carefully remove every petal – wash it in running water until all dirt is gone. Roughly chop it up before using.
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