Mee goreng mamak

Less suited as a snack.

Malaysian wok-fried egg noodles with shrimp, tofu and homemade kecap manis.

Menu portion48 min412.2 kcal per menu portion

Main course · 6 servings · Quantities for the whole recipe (6 servings).

Display quantities

300 gNoodles, egg, dry, enriched
1,400 gBeverages, water, tap, drinking not counted – removed
620 gBeverages, water, tap, drinking editorial addition
300 gCrustaceans, shrimp, mixed species, raw (may contain additives to retain moisture)
300 gTofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
180 gEgg, whole, raw, fresh
250 gCabbage, raw
100 gOnions, spring or scallions (includes tops and bulb), raw
50 gSoy sauce made from soy and wheat (shoyu)
80 gSugars, granulated
3 gSpices, pepper, red or cayenne
20 gOil, peanut, salad or cooking

Cook 300 g egg noodles for 5 minutes in 2020 g water; drain 1400 g and retain 620 g in the cooked noodles.
Simmer 50 g shoyu and 80 g sugar for 3 minutes at 105 °C into kecap manis and add 3 g cayenne.
Use 40 g oil in a very hot wok and cook two equal batches: in each, fry 150 g shrimp for 2 minutes, then 150 g tofu, 125 g cabbage and 50 g spring onion for 3 minutes.
Stir half the noodles, egg and sauce into each batch and stir-fry for 3 minutes. Combine both batches and serve.

Menu components

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Contains: Crustaceans, Egg, Gluten, Peanuts, Soy

Derived from ingredients – check the package label.

Nutrition per menu portion

A dash means the value is unknown, not zero.

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Energy from macronutrients

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

Nutrition is a calculated estimate, not a laboratory measurement.
Some ingredient quantities use documented estimates or household-measure assumptions.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.
Menu nutrition is the sum of its component recipes, each scaled to one menu portion.