Mee Goreng Mamak (Malaysian Fried Noodles)

Method

1. 1

   Fry the tofu and potato in a hot wok until lightly golden, then push everything to one side.

2. 2

   Scramble the eggs in the cleared space until just set, then break them up.

3. 3

   Add the noodles, ketchup and chili powder; toss hard to coat everything, 2 minutes.

4. 4

   Add the tomato and bean sprouts in the last 30 seconds, tossing just to soften.

5. 5

   Squeeze the lime over everything and toss once more.

   💡 The ketchup is not a compromise — it IS the mamak signature.

6. 6

   Serve immediately, mamak-style — this noodle doesn't sit around.