mamak mee

Mamak Mee (serves 4)
3 tablespoons + 1 tablespoon corn oil
5 cloves of garlic - peeled and minced
1 red onion - finely sliced
1 chicken breast - sliced
8 - 10 fish balls - halved
4 fish cakes/fish tofu - sliced
8 tofu puffs - sliced
1lb Lo Mein noodles
Large handful of Chinese greens*
1 tomato - cubed
3 eggs
Large handful of beansprouts 

Sauce
3 tablespoons soy sauce
3 tablespoons sweet soy sauce
3 tbsp Sriracha*
2 tbsp ketchup
1/4 cup water 
Salt to taste
White pepper to taste

Sliced scallions, cilantro and lime wedges to garnish.  

1.  Heat 3 tablespoons of oil in a wok. Add garlic and onions and fry til very lightly browned.







2. Add the chicken and stir fry until no longer pink. Then add fish balls, fish cakes/fish tofu and tofu puffs. Stir to combine then move on to adding the sauces.





3. Add the soy sauce, sweet soy sauce, Sriracha, and ketchup. Stir to combine. Add a dash of salt and pepper. You can add more later if you need more. 






4. Add the 1/4 cup of water and stir to combine. At this point I added more Sriracha as it didn't look red hot enough for my taste. Add the noodles and greens and stir to mix evenly. Cook until the greens begin to wilt - about 1 minute. 



  
5. Move the noodles over to one side of the wok. Add tomatoes over the noodles. Add a tablespoon of oil to the empty side of the wok and crack the eggs onto the oil. Leaving the noodles to one side, scramble the eggs until almost completely done.

 6. Then stir to mix it all up. Check for seasonings - you might want to add more salt (says the saltaholic)

 7. Add a large handful of sprouts and stir to mix them in. And there you have it - mamak mee! Garnish with the sliced scallions, cilantro and a wedge of lime. Now all that's left to do is to eat it. Squeeze the lime over everything and you're in heaven!

If you're like me and nothing's ever hot enough, have a little dish of sliced bird eye chillies in soy sauce on the side. Ooooh, my mouth is on fire. Exactly as it should be!