Mee Goreng Mamak

Ingredients

• 500 g fresh yellow noodles
• 2 medium potatoes
• 200 g firm tofu, cut into 2 cm cubes
• 200 g raw prawns or sliced chicken
• 3 eggs
• 4 tbsp vegetable oil
• 4 garlic cloves, minced
• 2 shallots, sliced
• 3 tbsp chilli paste
• 3 tbsp tomato ketchup
• 2 tbsp chilli sauce
• 2 tbsp kicap manis (sweet soy sauce)
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 150 g beansprouts
• 100 g choy sum, cut into 5 cm lengths
• 4 calamansi limes or 1 lime, halved
• fried shallots, to finish

Before you cook

• Pull the yellow noodles apart with your fingers so they do not clump in the wok.
• Cut the tofu into 2 cm cubes and pat them very dry.
• Mix the chilli paste, ketchup, chilli sauce, kicap manis, light soy sauce, sugar and salt together in a bowl.
• Cut the choy sum into 5 cm lengths and rinse the beansprouts.
• Beat the eggs lightly.

Steps

1. Boil the potatoes whole for fifteen minutes, until a knife slides in easily.
2. Drain the potatoes, cool them briefly and cut them into 2 cm cubes.
3. Heat two tablespoons of the oil in a wok over high heat.
4. Fry the tofu cubes for four minutes, turning, until they are golden on all sides, then lift them out.
5. Add the remaining oil to the wok and keep the heat high.
6. Fry the garlic and shallots for twenty seconds.
7. Add the prawns or chicken and stir-fry for one minute.
8. Push everything to one side of the wok and pour the beaten egg into the empty space.
9. Let the egg set for twenty seconds, then break it up with your spatula.
10. Add the sauce mixture and let it bubble and darken for thirty seconds.
11. Tip in the noodles and toss them hard, lifting and folding, for two minutes, until every strand is stained red.
12. Add the potato cubes, fried tofu and choy sum and toss for one minute.
13. Throw in the beansprouts and toss for thirty seconds only, so they stay crunchy.
14. Taste and adjust with more kicap manis or salt.
15. Pile the noodles onto plates, scatter over fried shallots and serve with lime halves for squeezing.