Mee Goreng Mamak

Ingredients(for 1 large Malaysian hawker-style portion)

• 200g Yellow noodles (mee kuning)
• 100g Chicken breast (sliced thinly)
• 6 pieces Medium prawns (peeled and deveined)
• 80g Firm tofu (cubed)
• 1 cup Choy sum (sawi, chopped)
• 1 cup Bean sprouts (taugeh)
• 1 Red chili (sliced, cili merah)
• 2 cloves Garlic (minced)
• 1 small Onion (sliced thinly)
• 1 tbsp Taucu (fermented soybean paste)
• 1 tbsp Sambal (homemade or store-bought)
• 1 small Tomato (diced)
• 1 Egg
• 1 tbsp Light soy sauce (kicap cair)
• 1 tsp Sweet soy sauce (kicap manis)
• 1 Lime (limau nipis, cut into wedges)
• 1.5 tbsp Cooking oil (preferably canola or sunflower oil)

Instructions

1. 1

   Blanch yellow noodles in boiling water for 30 seconds to remove excess oil. Drain and set aside.

   5 minutes

   Rinse noodles with cold water after blanching to keep them springy.

2. 2

   Heat 1 tbsp oil in a large wok over medium-high heat. Sauté minced garlic and sliced onions until fragrant.

   3 minutes

   Use a wok for authentic 'wok hei' aroma.

3. 3

   Add chicken breast slices and prawns. Stir-fry until chicken turns white and prawns are just cooked.

   4 minutes

   Do not overcook prawns to maintain their juiciness.

4. 4

   Push ingredients to the side. Add tofu cubes and sauté until lightly golden. Add red chili and diced tomato.

   3 minutes

   Use non-stick pan if you prefer less oil.