Mee Goreng Mamak (Vegan Style)

🛒 Ingredients

• #For the Sauce:
• 2 tbsp sweet soy sauce (kecap manis)
• 1 tbsp light soy sauce
• 1–2 tbsp chili paste (sambal oelek or blended fresh chilies)
• 1 tbsp tomato ketchup
• ½ tsp turmeric powder
• ½ tsp sugar (adjust to taste)
• Pinch of salt and black pepper
• #For the Stir‑Fry:
• 200g fresh yellow noodles (rinsed well; use egg‑free for strict vegan)
• 150g firm tofu, cut into cubes
• 1 medium potato, boiled until tender then cubed
• ½ cup bean sprouts
• 2 stalks chives or spring onions, cut into long pieces
• 2–3 garlic cloves, minced
• 1 small shallot/onion, finely sliced
• 2 tbsp neutral oil
• Garnish: Sliced red chili, lime wedges, fresh lettuce, crispy fried shallots

👩‍🍳 Instructions

1. 1

   Prep noodles & sauce: Rinse noodles under running water to separate strands; set aside. Mix all sauce ingredients in a small bowl until smooth.

2. 2

   Fry tofu: Heat oil in a large pan/wok over medium‑high heat. Pan‑fry tofu cubes until golden on all sides; remove and set aside.

3. 3

   Sauté aromatics: In the same pan, add garlic and onion; stir‑fry for 30 seconds until fragrant.

4. 4

   Cook base: Add the mixed sauce and cook for 30 seconds until bubbly. Toss in boiled potato and the fried tofu.

5. 5

   Stir‑fry noodles: Add noodles and bean sprouts; toss well to coat everything evenly with sauce. Stir‑fry for 3–4 minutes until noodles are hot and slightly charred for that smoky taste.

6. 6

   Finish: Add chives/spring onions; toss quickly for 30 seconds. Taste and adjust seasoning if needed.

7. 7

   Serve: Plate up, top with crispy fried shallots, fresh chili, and serve with lime wedges and fresh lettuce on the side.