This Vegan Mee Goreng Mamak is a delicious, quick, and perfect meal for lunch or dinner.
Mee Goreng Mamak or Mamak-Styled Stir-Fried Noodles is a type of noodle dish that you can find at a lot of local Roti Canai eateries. They are typically owned by Indian Muslim (Mamak) in Malaysia. This dish is normally made with fresh yellow noodles, boiled potatoes, pan-fried tofu, choy sum, and tossed with a delicious sauce. Mee is ‘noodles’ in Malay and Goreng means ‘fried’ which is the method of cooking this meal.
This is a nostalgic dish that I grew up with. In the old days, youngsters liked to hang out at Mamak stalls as air-conditioned coffee shops were not common. Mamak stalls are often open-air with an open ‘kitchen’. You could see the chef flip and toss the roti, pull the tea ‘teh tarik’ and of course toss these noodles in a big heated wok. The aroma of these dishes and the sound of the spatula clanking the wok always led me to the stall without fail. You don’t need to know the exact location, you just need to follow the sound and the smell.
Today, you’ll see how to make the Mee Goreng Mamak using fresh yellow noodles with a mixture of flavorful sauces and spices. And let’s not forget a good wok to toss the noodles around. Happy cooking!
What you need to make Vegan Mee Goreng Mamak
- Noodles – Fresh yellow noodle is the best option if you can get a hold of it. If not, curly or ramen noodles will be the next alternative. If you are using fresh yellow noodles, please rinse them with cold water or blanch them quickly in hot water to remove the oil. For other types of noodles, prepare as directed.
- Sauce Mix – There are a lot of different recipes for the sauce, some with curry powder, some not. I like to add curry powder to mine and used some ketchup for the tang. Some ketchup brands are sweeter than others, so adjust the sweetness accordingly.
- Vegetables – Choy Sum or Yu Choy is the best for the greens along with mung bean sprouts. Boiled potato is also another must-have ingredient in this mee goreng.
- Garnishes – I love to use fried shallots, chili slices, lime wedges or calamansi (the best), and fresh shredded lettuce for the garnish. My family likes to top them with crushed toasted peanuts as well.
How to make Vegan Mee Goreng Mamak
I’m using fresh yellow noodles for this recipe and it normally comes in a package which you can find at the refrigerated near the tofu section. Quick tip: get all the ingredients ready-to-go so the stir-fry will be a breeze.
First prepare the potato. Boil a small size potato with skin on until fork-tender. Then, remove the skin and cut the potato in cubes.
Mix the sauce together and set aside. Check out my Easy Homemade Sambal for this recipe.
Heat a large pan with oil and add in the garlic and green vegetables. Toss until well combined. Note: the wok needs to be hot.
Spread the veggies in the pan and top it with noodles and toss for a few seconds.
Push the noodles to the side and add a little more oil to cook the plant-based egg. Skip this step if not using the plant-based egg.
Then, add in the tofu and boiled potatoes. Drizzle in the sauce by swirling it around the noodles. Notice that in the video, I kept the noodles on top of the veggies so the noodles won’t be too soggy.
Toss everything until well combined and add finally fold in the mung bean sprouts. If you like more cooked mung bean sprouts, add it in earlier along with the green veggies.
Serve warm with the suggested garnishes.
If you are a noodle lover, please check out:
This Vegan Mee Goreng Mamak is
- Authentic – closest taste to how I grew up with
- Easy to make
- Customizable – feel free to skip the chili if you prefer non-spicy
- Simple to make
If you try this Vegan Mee Mamak Goreng, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Vegan Mee Goreng Mamak
- 2 servings of fresh yellow noodles [24oz]
- 1 small potato
- 3 cloves garlic finely chopped
- 4 oz plant-based ‘egg’ – optional
- ¼ cup pan-fried tofu slices
- ¼ cup chopped Choy Sum or YuChoy
- ½ cup Mung bean sprout
- Oil for cooking
- 1 tablespoon sambal oelek or homemade sambal*
- 2 tablespoons ketchup*
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (thin) or use ½ tablespoon if using thick dark soy sauce
- 1 tablespoon curry powder
- 3 teaspoons sugar
- ½ cup water
- Shredded green leaf lettuce
- Sliced red jalapeño
- Lime wedges calamansi works best
- A handful of fried shallots
- Prepare the potato: Wash and scrub the potato with a brush to remove dirt. Fill a tall pot with water (big enough to fit the potato) and place the potato in.
- Cover the pot with a lid and cook the potato (skin on) until it’s fork-tender, about 30 minutes.
- Drain out the water and once it’s cool enough to handle, peel off the skin and cut it into cubes. Set aside.
- In a large bowl, mix all the sauce ingredients until well combined and set aside until ready to use.
- Quick Tip for fresh yellow noodles: Normally fresh yellow noodles are oiled. I like to rinse it in cold water to loosen up the threads and remove part of the oil. Or you can quickly blanch it in hot water and drain before use.
- Heat a wok with 1 tablespoon of oil, then sauté garlic until aromatic. Add in the YuChoy and noodles, then toss to combine.
- Push the ingredients to the side, add a drizzle of oil (if needed) and pour in the plant-based ‘egg’. Let the ‘egg’ cook a little to set then bring the noodles to cover the ‘egg’.
- Add in the cooked potato cubes, tofu, and slowly add in the sauces. Using a wok spatula or tongs, stir-fry while tossing all the ingredients together until well-combined. Quick tip: Try not to stir too hard or it will break up the noodles into tiny threads.
- Finally, fold in the mung bean sprouts and cook for another minute or so. If you prefer a softer mung bean sprouts texture, increase the cooking time. Taste test and season to your preference.
- Garnish with shredded green lettuce, chili slices, fried shallots, and a squeeze of lime juice before serving.
- Homemade sambal recipe
- *Ketchup in the US is normally more tart compare to Malaysia. If you like a more tang flavor, add in some tamarind juice or a squeeze of lime juice.
- Please adjust the sauce accordingly as some noodle brands have more salt content than others. It’s best to add the sauce slowly to the noodles.