Empty My Fridge
How to make a Flavorful Vegan Mee Goreng Mamak - 香气十足的嘛嘛档炒面
Ingredients
- Noodle2
- Potato1
- Garlic3 cloves
- Egg4 oz
- Tofu¼ cups
- Chopped Choy Sum¼ cups
- Bean sprout½ cups
- Vegetable oil
- Sambal1 tbsp
- Ketchup2 tbsp
- Soy sauce2 tbsp
- Dark soy sauce1 tbsp
- Curry · powder1 tbsp
- Sugar3 tsp
- Lettuce · shredded
- Jalapeño chili · sliced
- Lime
- Shallot1 handful
Instructions
- Scrub the potato, then boil it skin-on in a covered pot of water until fork-tender, about 30 minutes.
- Drain, let cool until handleable, peel and cube the potato. Set aside.
- Mix all the sauce ingredients in a large bowl until well combined.
- Rinse the fresh yellow noodles in cold water to loosen them, or blanch them briefly in hot water and drain.
- Heat 1 tablespoon of oil in a wok and fry the garlic until fragrant. Add the choy sum and noodles and toss.
- Push everything aside, add a little oil if needed, and pour in the plant-based egg. Let it set slightly, then spread the noodles over it.
- Add the potato cubes and tofu, then slowly pour in the sauce and stir-fry, tossing until well combined. Stir gently so the noodles do not break apart.
- Fold in the mung bean sprouts and cook about 1 more minute, longer if you want them softer. Taste and adjust the seasoning.
- Serve garnished with shredded lettuce, chili slices, fried shallots and a squeeze of lime juice.
Summarized from WoonHeng's video. Watch it for the details.
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