Mee Goreng Mamak

4.67 stars

'Mee goreng mamak' is a specific stir-fried noodles dish sold at Mamak eateries in Malaysia and Singapore. It is stir-fried over very high heat together with a special paste along with 'cucur udang' (prawn fritters) which is synonymous with these noodles.

Preparation 20 mins
Cooking 8 mins


Indian Fried Noodles

Malaysian, Singaporean

Nutrition per Serving

1725 kcal
267 g
45 g
65 g

The paste I made could use more of certain ingredients, but overall quite happy with it.
This plate of mee goreng was my assessment test in school Sunrice  GlobalChef  Academy. Forget to put calamansi lime haha . Yummy finish on the spot after marking .LOL !!!
Thank you to my Mentor Chef Fairos
Date: 6 Nov 2019 (Wed)
25th Main: Mee Goreng Mamak (Remake 1) (Score: 9.3)

This was a remake of the one I’ve prepared on 8 Oct 2019 (Tue). The guardian was shrieking with ecstasy with this remake!
In preparation of the mee goreng paste, I've burnt the peanuts, dried chilli peppers, dried shrimps, and chana dhal. Also, I've added 750ml of water when I blended the mixture because that was the amount of water in the recipe. Not only the mixture got burnt, but I have to wait a long, long time for the water to dry up during sautéing the blended ingredients. The result is as shown. The next time, do not overcooked the mixture and use only 200ml of water (also in the recipe) to blend the mixture.
Made this for myself a while ago. I'm sure most people will agree cooking for only one person can sometimes take the joy out of cooking. I omitted the prawn fritters cuz I did not have much time, but it still turned out alright.

Simply delicious 😋, my family enjoyed. 👍
That the raw ingredient I used with cucur udang! thank you for sharing the mee goreng mamak!
Thats the output to try on your mee goreng mamak!

Mee goreng mamak is a fried noodles dish which is commonly found in mamak eateries throughout Malaysia and Singapore. One of the most popular cities in Malaysia that serves mee goreng mamak is Penang. This noodles are popularly known for its sweet and spicy flavours with some nutty taste to it. Although this may not be a simple and quick mee goreng recipe, rest assured that it is an authentic version.

Mee goreng mamak paste

The paste used in mee goreng mamak is no more than a combination of several ingredients. It has a blend of dried chilies, shallots, dried prawns, dhal and also peanuts. Dhal, a common ingredient in Indian kitchens is a term used for dried split legumes. Adding it to the paste gives the noodles the mild grainy texture for which mee goreng mamak is known.

Storing mee goreng mamak paste

The ready paste can be stored in the refrigerator for up to 5 days. For longer storage, freeze 1.5 tablespoonfuls of paste in silicone tray moulds individually. Once frozen, transfer them into an air-tight container or zip lock bag for storage up to 3 months. Please note that the paste has to be kept frozen.

Prawn fritters

Besides the paste, prawn fritters are the other ingredient that makes mee goreng mamak different from the rest of the fried noodles available. Cucur udang as it is known in the Malay language, adds some crispiness to the noodles. Biting into the spongy and soft insides of the prawn fritters makes the noodle dish so much more interesting.

Substitute for yellow noodles

Mee goreng mamak uses soft medium sized egg noodles. The noodles do not have the al-dente texture that is more known in western noodle dishes. In Malaysia and Singapore, fresh yellow noodles are sold either in loose form or in a package at the wet markets. In Asian grocers, yellow noodles available are usually dried and marketed as egg noodles or 'chow mien' noodles. Otherwise, substitute with spaghetti. Just soften it before frying.


50 g
15 g
chilli peppers (dried)
10 g
shrimps (dried)
5 1⁄2 tbsp
10 g
chana dhal
1⁄2 tbsp
tamarind paste
750 ml
250 g
red onion(s)
garlic clove(s)
30 g
white cabbage
30 g
choi sam/chinese flowering cabbage
tofu (firm and deep fried)
1 tbsp
dark soy sauce
prawn fritters
yellow noodles

Steps to Prepare

Mee Goreng Mamak Step 1

Step 1 of 7

Heat oil in a pan at medium heat. Then, add peanuts, dried chilies, dried shrimps and dhal. Fry the aromatics until fragrant. Remove from pan and leave aside.

Mee Goreng Mamak Step 2

Step 2 of 7

    • 1⁄2 tbsp tamarind paste
    • 200 ml water

Blend fried ingredients with tamarind paste and water until fine. Then, sauté the blended ingredients in oil heated over low heat. Continue cooking until the oil separates from the paste and turns a darker shade.

Mee Goreng Mamak Step 3

Step 3 of 7

    • 250 g potatoes
    • 400 ml water

Skin and cut potatoes into small chunks and boil them in a pot of water until knife-tender. Once ready, remove them from the pot and leave aside. Discard water.

Mee Goreng Mamak Step 4

Step 4 of 7

    • 2 red onion(s)
    • 4 garlic clove(s)
    • 30 g white cabbage
    • 30 g choi sam/chinese flowering cabbage
    • 1 tofu (firm and deep fried)
    • 150 ml water
    • 1 tbsp dark soy sauce
    • 6 prawn fritters
    • 4 yellow noodles

Slice onion and fried tofu, mince garlic, cut some cabbage and Chinese flowering cabbage (choi sam). Prepare prawn fritters and cut them. Boil noodles to soften them if bought dried. Also mix black soy sauce with water.

Mee Goreng Mamak Step 5

Step 5 of 7

    • 1 1⁄2 tbsp oil

To fry one portion of mee goreng mamak, heat oil and add 1/4 of the following ingredients in this order: garlic, onion, paste. Sauté until fragrant. Optionally, add prawns.

Mee Goreng Mamak Step 6

Step 6 of 7

Add in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters. Sauté for another 30 seconds.

Mee Goreng Mamak Step 7

Step 7 of 7

    • 1 egg(s)

Add noodles to the wok. Add 3 tablespoons of dark soy sauce mixture. Mix evenly for the next 1 minute. Then, move the noodles to the side of the wok. Stir in an egg. Garnish with a slice of lime and slices of green chilies. To cook another plate of noodles, repeat from step 5 onwards.

Published: September 24, 2018

3 Discussions

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2 months ago


In step 4 of 7 you mention 'black soy sauce'. By black soy sauce do you mean a) Chinese dark soy sauce, which is salty and not very thick or b) the Malaysian kicap pekat a.k.a. cooking caramel, which is neither salty nor sweet, but very thick or c) kecap manis, which is thick and very sweet or d) another soy sauce?

2 months ago

Mira - Community Happiness Manager

Cooking caramel. Step 7's dark soy sauce mixture is from step 2. That's why it is not listed as an ingredient again.

2 months ago


Thanks for your quick answer, Mira. Ok, cooking caramel. That's why Grace mixes it with water in step 4 (otherwise it won't leave the bowl :-). Then I have a next question. Since they don't sell cooking caramel where I live, I'm wondering if there is a reasonable alternative. Chinese dark soy sauce is much too salty, but what about Thai black soy sauce? It is also neither salty nor sweet and is quite thick, although not so thick as cooking caramel. And it is easily available where I live. What do you think? My question is also relevant for the KL Hokkien noodles dish.

2 months ago


You can give Thai black soy sauce a go. Nothing comes close to cooking caramel, to be honest.

2 months ago


Thanks again. I'll give it a shot. It's a pity though that we cannot buy this Malaysian sauce in Western Europe, while I can easily buy lots of Chinese, Korean, Japanese, Thai, Indonesian, Vietnamese and Filipino sauces. And that despite your excellent promotion of Malaysian food!

a month ago


I made this dish yesterday with the Thai black soy sauce and it tasted very good. Still I don't know how it will taste with cooking caramel :-)

a month ago

Mira - Community Happiness Manager

Thank you for the feedback. Maybe one day, you'll be able to get hold of cooking caramel. ;)

2 months ago

Andrew Trahan

4 noodle? 4 what?

2 months ago

Mira - Community Happiness Manager

4 pieces of dried yellow noodles

4 days ago


Seriously 1725kcal per portion?? Or per 4 portions?