Mamak Mee Goreng (Malaysian Indian Fried Mee)

A veritable melting-pot of cuisines, Malaysian food is almost quite entirely a product of fusion. Indeed, like most other confederacies of mostly-migrants, much of modern Malaysia’s food has evolved from the crucible of colonially-induced diversity.

Incubated in the minglings of ethnically-polar groups, Malaysia’s unique schism-cuisines ultimately emerged from these culturally blended kitchens. Chinese noodles discovered Indian spices, whilst Malay ingredients found Western sensibilities; each evolving into their own distinct cultural identities, and ultimately resulting in some of our most acclaimed and cherished dishes. Unfortunately, most of the world has yet to discover the delights of these culinary culminations, but thanks to heritage ambassadors such as Pearly Kee that is beginning to change, with Nyonya flavours (at least) gaining international acclaim. By contrast, however, Mamak food remains relatively unknown outside Malaysia. A marriage of Tamil and Muslim heritage, Mamak food is a heady halal blend of “exotic” spices and local ingredients, and is mostly associated both with the wildly popular Nasi Kandar, Murtabak and, of course, Mamak Mee Goreng.

One of my late father’s favourite roadside treats, Mamak Mee Goreng is a powerhouse of fusion flavour. Consisting of thick yellow noodles fried in a spicy sauce with egg and potato, then lightened with lime – this is a true thug of a dish!

Indeed, this humble meal has it all…quite literally; this is kitchen-sink cooking at its best! With such a dizzying list of ingredients, it is easy to be intimidated, but don’t be. No one version of mamak mee goreng is ever the same, so variations are perfectly acceptable. As long as you stick to a few key ingredients, and nail the sauce, I guarantee you’ll still be tucking into a decent plate of noodles come makan-time.

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

For other noodles recipes from The Muddled Pantry, please click here

Mamak Mee Goreng (Malaysian Indian/Malay Fried Mee)

Serves: 2


The Essentials:

  • 2 – 3 tbsp cooking oil
  • 1 brown onion, sliced
  • 2 garlic cloves, minced
  • 1 large potato; boiled, peeled and thickly sliced
  • 200g Fresh Hokkien/Yellow Egg Noodles
  • 2 large red chilies, sliced
  • 20 g beansprouts
  • 2 eggs, beaten
  • 2 Spring Onions, cut into 2 cm lengths
  • 1 lime, juiced


  • 1 tsp sugar
  • 1 tbsp tomato sauce
  • 1 tbsp light soy sauce
  • 1 tbsp chili sauce (sriracha will suffice)
  • ½ tsp ground turmeric
  • ½ tsp curry powder
  • A couple of dashes of Worcestershire Sauce
  • Pinch of salt
  • Pinch of white pepper

Protein Options and Variations: 

  • 4 prawns, peeled and cleaned
  • 6 squid/calamari rings
  • Fish Cake, sliced
  • Firm Beancurd/Tofu, sliced
  • Chicken breast/thigh, thinly sliced


  • Deep-fried Shallots
  • Ground Peanuts
  • Fresh Lime
  • Fresh Coriander


  1. In a bowl, combine all the sauce ingredients
  2. Place a large wok over a high heat, then add 2 tbsp cooking oil
  3. Fry the sliced onion for a minute, then add the minced garlic
  4. Add the potato, and your choice of protein (aim for at least two – I recommend the prawns, squid and tofu)
  5. With a flat spatula, continue to stir-fry over a high heat, until the protein cooks through
  6. Add the noodles and the combined sauce, and continue to stir-fry
  7. After a couple of minutes, push everything to one side
  8. If needed, add the extra tbsp of cooking oil, then the beaten eggs
  9. Allow the egg to set slightly (but not completely), and then flip the noodles over them. Stir-fry until the egg is incorporated.
  10. Add the sliced chili, spring onions, beansprouts and lime juice, then give everything a couple of final flips with your spatula
  11. Serve immediately, with toppings

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

For other noodles recipes from The Muddled Pantry, please click here



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