Mee Goreng Mamak (Spicy Fried Noodles)
Singapore-style Mee Goreng Mamak: wok-fried spicy yellow noodles with prawns, tofu and sambal for a smoky hawker-centre flavour.
About this dish
Mee Goreng Mamak is a beloved Singapore hawker classic served at Mamak stalls, kopitiams and late-night hawker centres from Geylang to Tiong Bahru. This version recreates the familiar sweet-spicy-tangy balance — a quick wok-fry of yellow egg noodles with prawns, tofu, cabbage and bean sprouts, finished with ketchup, kecap manis and a spoonful of sambal for heat. It’s the kind of comfort you might order as supper after a long night out or as a hearty weekday family dinner.
The texture is a big part of the charm: springy noodles with lightly charred edges from high-heat wok tossing (that coveted wok hei), soft cubes of tau pok or fried tofu, crisp bean sprouts and the occasional bite of potato or fish cake. Flavour notes range from tomato sweetness and soy umami to spicy chilli and a touch of acidity — sometimes from a squeeze of lime or a dash of tamarind, depending on the stall. This recipe is flexible for home cooks in Singapore, whether you shop at NTUC FairPrice, Sheng Siong or Cold Storage.
Serve it family-style for a casual makan session, bring it to a potluck for a hit of hawker nostalgia, or tuck into a late-night supper with a cold kopi or teh tarik. The method is quick, so it’s perfect for busy weeknights: prepare the aromatics and sauces, heat a hot wok, and you’ll have a plate of fragrant, fiery mee goreng mamak in under 30 minutes.
Ingredients
- 400 g fresh yellow egg noodles (or 2 packs dried yellow mee, loosened in hot water and drained)
- 200 g prawns, peeled and deveined
- 200 g firm tofu, cut into 2 cm cubes and lightly fried
- 1 medium potato (about 150 g), peeled and diced (optional but traditional)
- 2 eggs, lightly beaten
- 120 g cabbage, shredded
- 100 g bean sprouts, trimmed
- 3 tbsp vegetable oil (for frying)
- 4 cloves garlic, finely minced
- 3 shallots, thinly sliced
- 1 red chilli or 2 bird's eye chillies, sliced (adjust to taste)
- 1 tbsp curry powder (Mamak-style)
- 2 tbsp tomato ketchup
- 1 tbsp sweet soy sauce (kecap manis) or dark soy sauce + 1 tsp sugar
- 1 tbsp light soy sauce
- 1 tbsp sambal oelek or 1 tsp sambal belacan (to taste)
- 1 tsp tamarind paste dissolved in 2 tbsp water or 1 tbsp lime juice
- Salt and freshly ground black pepper to taste
- 2 stalks spring onion, chopped for garnish
- Handful of coriander (cilantro) leaves, optional
- Fried shallots and lime wedges to serve
- Optional: slices of fish cake or sliced squid (120 g) for extra protein
Step-by-Step Method
- Prep everything first: loosen dried noodles in hot water, drain and toss with a little oil to prevent sticking; cube and fry tofu; peel prawns; shred cabbage; trim bean sprouts.
- Mix the sauce: in a small bowl combine ketchup, sambal, light soy, sweet soy (kecap manis), curry powder, and tamarind water or lime juice. Adjust balance to taste — sweeter, tangier or hotter.
- Heat a large wok on high until very hot, then add 2 tbsp vegetable oil and swirl to coat. Add the diced potato if using and fry until golden and just tender, about 4–5 minutes; remove and set aside.
- With the wok still hot, add the remaining oil then sauté garlic, shallots and sliced chilli for 30–45 seconds until fragrant but not burnt. Toss in the prawns and cook until they just turn pink, about 1–2 minutes.
- Push aromatics and prawns to the side, pour in the beaten eggs and scramble quickly until just set. Add the fried tofu, potatoes (if used) and fish cake or squid now, tossing to combine.
- Increase heat to very high (this helps get wok hei). Add the drained noodles to the wok and pour the sauce over. Toss vigorously so the sauce coats the noodles evenly and the edges start to char, about 2–3 minutes.
- Add cabbage and bean sprouts last and toss for another 30–60 seconds — you want them still crunchy. Taste and adjust seasoning with extra light soy, sugar or sambal, as you would at a zi char stall.
- Remove from heat, garnish with chopped spring onion, coriander and fried shallots. Serve immediately with lime wedges and extra sambal on the side for those who like it spicier.
Tips & Serving Ideas
- Wok hei trick: make sure your wok is smoking hot before adding noodles and sauce. Toss quickly and avoid overcrowding the wok to get those slightly charred edges.
- Ingredient swaps: fresh yellow noodles are ideal, but you can use instant yellow mee or Hokkien mee packs. Buy tofu, prawns and sambal at NTUC FairPrice, Sheng Siong or Cold Storage if you need ingredients locally.
- Control the heat: if feeding kids or low-spice eaters, start with 1 tsp sambal and offer extra sambal at the table. Use bird's eye chillies for authentic heat if you prefer very spicy.
- Make-ahead: prepare and store fried tofu, diced potatoes and sauce separately; reheat in a hot wok and finish with fresh bean sprouts and spring onions just before serving.
- Texture tip: add crunchy bean sprouts and shredded cabbage at the end to retain freshness. Overcooking them will make the dish soggy.
- Leftovers: stir-fried noodles reheat well in a hot pan—add a splash of water or light soy to loosen the sauce and toss until piping hot.
- Balance flavours like a stall: taste as you go and adjust sweet (ketchup/kecap manis), spicy (sambal) and sour (tamarind or lime) to mimic the hawker-centre profile.
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