Mamak Mee Goreng (Fried Noodles)
March 17th 2007 07:16
The term mamak refers to the Indian Muslim people who migrated from India centuries ago, and generally mamak stalls are owned an operated by them. The mamak stall has been etched permanently into Malaysian culture, dishing out favourites such as this dish.
Ingredients
250 gm noodles
½ red capsicum (pepper), diced
¼ cauliflower, diced
½ tin of mushrooms, halved
1 carrot, diced
Seasoning:
1 tablespoon sesame seed oil
½ onion, diced
1 inch ginger, diced
½ tomato, diced
1 small tin plain tomato sauce (unsalted)
1 tablespoon organic vegetable stock
1-2 tablespoons organic soy sauce
Topping
Lemon wedge
Spring onions, diced
Lettuce, diced
1. Place dried noodles in large bowl. Top with boiling water, making sure the noodles are covered well with water. Let soak for 10 mins or until noodles are soft, before draining off water and set aside.
2. Meanwhile, fry tofu pieces in some oil for about 7-10 mins until all sides are brown. Drain on a kitchen towel and set aside.
3. Heat oil in a wok.
4. Add onion, ginger and tomato and fry for about 2-3 mins.
5. Add capsicum, cauliflower, mushrooms and carrot and fry for further 7 mins.
6. Add the tomato sauce, vegetable stock and soy sauce and fry for further 3-5 mins until all vegetables are cooked but still crunchy.
7. Lastly, add the noodles and mix in well with vegetables and seasoning. Add more vegetable stock and soy sauce if necessary.
8. Top with spring onions and lettuce on the side.
9. Squeeze the lemon juice over noodles just before serving.
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