Malaysian
Mamak-Style Mee Goreng
Yellow noodles fried mamak-style with tofu, egg and a sweet-spicy tomato-chilli sauce, brightened with lime — a hawker classic in 20 minutes.
About this recipe
Mamak-Style Mee Goreng is a malaysian lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around tofu and egg, and it takes around 20 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 2 egg
- 1, boiled and diced potato
- 2 tbsp tomato ketchup
- 1 tbsp light soy sauce
- 2 portions yellow noodles buy
- 100g, cubed firm tofu buy
- 1 cup bean sprouts buy
- 1 tbsp chilli sauce buy
- 1/2 lime buy
Equipment
Method
- 1
Fry the tofu until golden; push aside and scramble the eggs.
~5 min
- 2
Add the noodles, potato and sprouts with ketchup, chilli sauce and soy; toss over high heat 4 min.
~6 min
- 3
Finish with a good squeeze of lime.
~2 min
Smart swaps
Out of something? Try one of these.
- Noodles
- whatever you have — rice, instant noodles, or even pasta in a pinch.
- Tofu
- tempeh, or chicken/prawns if you eat meat.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Lime
- lemon, or a splash of rice vinegar for the acidity.
Cook's notes
- Deseed the chilli for less heat, and wash your hands (or wear a glove) before touching your eyes. How to prep chilli →
- Press the tofu to squeeze out water first — dry tofu browns and crisps instead of steaming. How to press & prep tofu →
- Roll the lime firmly on the bench before juicing — you’ll get noticeably more juice out of it. How to juice a lime →
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Mamak-Style Mee Goreng take to make? +
Around 20 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Noodles → whatever you have — rice, instant noodles, or even pasta in a pinch; Tofu → tempeh, or chicken/prawns if you eat meat; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Mamak-Style Mee Goreng ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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