Mee Goreng Mamak Recipe: Sweet and Spicy Yellow Noodles

Sweet, spicy, and utterly satisfying—Yellow Noodles in Sweet and Spicy Sauce, commonly known as Mee Goreng Mamak, is a beloved Malaysian street-food classic. This version captures the dish’s signature balance of sweet, savory, and chili heat while remaining approachable for home cooks. It’s quick to prepare, packed with flavor, and perfect for weeknight dinners or sharing with friends.

On a research trip around Southeast Asia for my cookbook, I spent time in the Philippines, Malaysia, Singapore, Thailand, Vietnam, and Indonesia tasting and learning from local cooks. In Kuala Lumpur, a local suggested I try “mamak” noodles first. My sister and I followed her recommendation and immediately fell in love with the bright contrast of sweet soy, tangy ketchup, savory soy, and a touch of chili. That memorable plate became the inspiration for the recipe below.

Yellow Noodles in Sweet and Spicy Sauce (Mee Goreng Mamak)

Author: Manila Spoon

Sweet, spicy, savory and so flavorful—this Malaysian yellow noodle stir-fry delivers bold street-food flavors at home.

Ingredients

• 8 oz dried yellow egg noodles (or 1 lb fresh yellow noodles like lo mein)
• 2 tbsp dark soy sauce
• 3 tbsp sweet soy sauce (kecap manis)
• 3 tbsp ketchup
• 1 tbsp brown sugar
• 3 tbsp cooking oil, divided
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 8 oz chicken breast, halved then thinly sliced
• 1/2 cup pressed or fried tofu, cubed
• 1 tbsp sambal or chili paste (adjust to taste)
• 1 long hot green chili, sliced diagonally
• 2 eggs, beaten
• 2 cups choy sum or small mustard greens, chopped (leave out tough ends)
• 2 cups bean sprouts
• Salt and pepper, to taste

Instructions

1. If using dried noodles, cook in boiling water 3–4 minutes until just tender. Rinse under cold water and drain. If using fresh noodles, blanch for about 45 seconds, stirring to separate strands; drain and rinse immediately. For best texture, blanch fresh noodles just before cooking so they don’t clump.
2. Make the seasoning sauce by whisking together dark soy sauce, sweet soy sauce, ketchup, and brown sugar. Set aside.
3. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add garlic and shallot and stir-fry about 1 minute until fragrant. Add the sliced chicken and cook until it turns white. Stir in the tofu, sambal, and sliced green chili; cook another minute.
4. Push the ingredients to one side of the pan. Add the remaining tablespoon of oil and pour in the beaten eggs. Allow them to set briefly, then scramble to combine with the cooked ingredients.
5. Add the noodles and the prepared seasoning sauce. Toss everything together and cook 2–3 minutes until the noodles are heated through and evenly coated with sauce.
6. Stir in choy sum and bean sprouts and cook for less than a minute—just until the greens start to wilt but still retain some crunch. Taste and adjust seasoning with salt and pepper as needed. Serve immediately while hot.

Notes & Tips

• Have all ingredients prepped and within reach; this stir-fry cooks quickly.
• If you don’t have bottled sambal, make a quick chili paste by rehydrating dried red chilies in hot water for 15 minutes and blending with a touch of garlic and a pinch of salt. For more depth, add a small amount of dried shrimp paste or minced shallot.
• Swap chicken for shrimp, sliced beef, or keep it entirely vegetarian by increasing tofu and vegetables. Adjust sauce quantities to taste—add more sweet soy for sweetness or extra sambal for heat.
• Use fresh yellow noodles when possible for the best texture. If using dried noodles, avoid overcooking in the initial boil; they should finish cooking in the wok.

Mee Goreng Mamak is a versatile, flavor-packed dish that showcases Malaysian street-food simplicity: bold seasoning, quick stir-frying, and satisfying textures. Try this at home and adjust the balance of sweet, salty, and spicy to your preference. If you make it, we’d love to hear how it turned out—share your experience and any variations you tried.