Mee Goreng Mamak

Mamak mee goreng is not a subtle dish and should not be made like one. Tomato sauce, chilli and sweet soy all go in, along with boiled potato that soaks up the sauce and gives it substance. A squeeze of lime at the end keeps the whole thing from cloying.

1. 1

   Fry the tofu cubes in a hot pan with a tablespoon of the oil until golden on at least two sides, then lift them out.

   For this step

   • 150 g firm tofu
2. 2

   Add the rest of the oil and the garlic and fry for 20 seconds. Crack in the eggs and scramble them loosely.

   For this step

   • 2 eggs
   • 3 cloves garlic
3. 3

   Stir in the ketchup, chilli paste, kecap manis and soy and let the sauce bubble and darken for 30 seconds.

   For this step

   • 3 tbsp tomato ketchup
   • 2 tbsp chilli paste
   • 2 tbsp kecap manis (sweet soy)
   • 1 tbsp light soy sauce
4. 4

   Add the noodles, potato and tofu and toss until every strand is coated and orange.

   For this step

   • 400 g yellow egg noodles
   • 150 g firm tofu
   • 1 potato
5. 5

   Throw in the greens and beansprouts, toss for a final minute so they wilt but stay crunchy, and serve with lime.

   For this step

   • 1 cup (75 g) beansprouts
   • 2 cups mustard greens or cabbage
   • 1 lime

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