Preparation: Marinate chicken with salt and white pepper. Mix tamarind paste with water. Set aside.
Make the Sauce: In a bowl, combine tomato ketchup, chili sauce, light soy sauce, dark soy sauce, oyster sauce, sugar, and the tamarind paste mixture. Stir well and set aside.
Cook Eggs: Heat 1 tablespoon of cooking oil in a large wok or pan over medium-high heat. Add eggs and scramble until just set. Remove and set aside.
Sauté Aromatics: Add 2 tablespoons of cooking oil to the same wok. Sauté shallots and garlic until fragrant.
Cook Chicken and Shrimp: Add chicken to the wok and stir-fry until almost cooked through. Then, add shrimp and stir-fry until pink.
Add Potatoes and Chilies: Add boiled diced potato, green chilies, and tomato wedges. Stir-fry for 1-2 minutes.
Add Noodles and Sauce: Add yellow Hokkien noodles to the wok. Pour in the prepared sauce mixture. Toss vigorously to ensure noodles are evenly coated with the sauce.
Add Vegetables: Incorporate cabbage and choy sum. Continue to stir-fry until the vegetables are slightly softened but still retain some crunch.
Final Toss: Add bean sprouts and the scrambled egg back into the wok. Give it a final quick toss to combine everything.
Serve: Transfer the Mee Goreng Mamak to serving plates. Garnish with fried shallots, a wedge of lime, and chopped spring onion. Serve hot.
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