Mee Goreng Mamak has a complex flavour and texture, but few people know why! The secret is actually the mix of peanuts and lentils in the sauce. It gives the whole dish a creamy, nutty flavour that coats every single strand of noodle. So let's explore this method in this video ✨ Scroll down for ingredients 👇

Cucur Sayur (Vegetable Fritters) Recipe -    • Cucur Udang Style Vegetable Fritters ...  

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Cucur Sayur (Vegetable Fritters) Recipe -    • Cucur Udang Style Vegetable Fritters ...  

Mee Goreng Mamak (Mamak Style Fried Noodles)
Serves 4

40g or 1/4 cup raw peanuts
45g or 1/4 cups yellow split peas/lentils (dahl)
1/2 sheet seaweed, optional (for the fishy flavour)
2 tbsp chilli paste or cili boh
4 cloves garlic, sliced
2 red onions, sliced
1 tbsp Malaysian meat curry powder
2 tbsp tomato sauce (ketchup)
2 tbsp sweet soy sauce
1 tbsp soy sauce
1 vegetable stock cube, optional
1 - 1 1/2 cups water (according to how dry or wet you like the noodles to be)
Salt to taste

450g yellow noodles
2 vegetable fritters, roughly chopped
1 tomato, quartered
1 large potato, boiled and cubed
4 squares vegetarian seafood tofu, sliced
4 tofu puffs, cut into chunks
1 bunch mustard greens (sawi)
1 cup bean sprouts (taugeh)

Method:

Fry raw peanuts and lentils until browned then blend to a powder along with seaweed (if using).

Fry onions and garlic until caramelised, then add the peanut powder, chili paste, and curry powder. Add some water and cook until the oil starts to separate.

Add the stems of the mustard greens and fry. Then add tofu, vegetarian seafood tofu, vegetable fritters, tomatoes and lastly the greens

Toss the noodles in and mix to coat in the sauce. Add soy sauces and beans sprout. Stir together, turn off the heat and serve immediately with sliced chilies, lime and fried shallots.