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Vegetable Mamak Mee Goreng | Malaysian Noodles
Ramya
Super delicious curried Malaysian Fried Noodles recipe!
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course
Noodles/Rice
Cuisine
Malaysian
Servings
4
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
2
cups
Cooked Noodles
▢
3
tablespoon
Sesame Oil
▢
8-10
Garlic Pods
▢
5-6
Green Onions/Spring Onion Bulbs
▢
2
tablespoon
Red Chilli Paste
▢
1.5
tablespoon
Soy Sauce
▢
2
tablespoon
Tomato Sauce
▢
¼
cup
Chopped Carrots
▢
2
Medium Potatoes Boiled
▢
2-3
Bok Choy
▢
1
Large Tomato
▢
Salt as needed
▢
Lemon Juice as needed
▢
Water as needed
COOK MODE
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Instructions
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.
Add cubed boiled potato and julienned carrots and fry on low flame until they are crispy.
Next add red chilli paste (look at notes for recipe) and fry for 3-4 mins until the raw smell is gone.
Add soy sauce, tomato sauce and sprinkle some water if needed.
As the sauce begins boiling slowly, it should thicken up.
Add cleaned bok choy (looks at notes for instructions) and gently stir fry them for 2-3 mins until the greens are wilted.
Next add cubed tomatoes (remove the pulp) and cook for a minute, add salt as needed.
Add cooked noodles and toss them around until they are well coated with the sauce.
Sprinkle with spring onion greens, squeeze lemon juice on top just before removing from flame.
Serve hot with side of lemon wedge and cucumbers.
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