SPICY MAMAK MEE

Ingredients:

500 grms fresh yellow noodles
2 pieces tofu fried and cut into pieces
1 potato boiled peeled and diced
1 stalk mustard greens cut into 1 ½ inches in length ( can use cabbage instead)
A handful of bean sprouts

1 big onion sliced
2 pips garlic smashed
1 ripe tomato chopped
2 tbs chillie paste
2 tbs oil
Salt to taste

Sauces:
2 tbs light soy sauce
2 tbs thick soy sauce
2 tbs tomato sauce

Garnish:
1 stalk spring onion sliced
2 red chillies sliced
1 lime wedge

Method:
Put the noodles into a colander and rinse under warm water.
Drain thoroughly and set aside.

Heat the oil in a wok, add the smashed garlic.
Sauté until nice aroma comes.
Add in the sliced onions and sauté well.
Add in the chopped tomato and cook till it turns mushy.
Now add in the chillie paste and cook till oil rises.

Add in the three sauces, mix well.
Now add in the mustard greens, bean sprouts, cook for a second.
Now add the drained noodles and stir fry over medium heat for
About 3 minutes, mixing well.

Add the potato, sliced tofu and stir fry to heat through
about 1 minute. Taste for salt, add more soy sauce if needed.
Now transfer the noodles to a large serving dish.
Scatter the spring onions and the sliced red chillie.
Serve hot with a lime wedge and additional chillie sauce if needed

The vegetarian chillie paste:

15 dry red chillies soaked
3 shallots
1 pip garlic
1 tsp tamarind paste
Little salt
Little sugar
2 tbs oil

Method:
Grind everything to a fine paste.
Heat oil and sauté the paste till oil rises.
You can keep this paste for a month in the fridge.


Note:
In mamak stalls they add very fine dry shrimps to the paste.
They are called “udang geragau” or in Tamil as senakuni.
They also add aji-no-motto
So mamak stalls mee are NEVER- NEVER vegetarian