Maggi Goreng Mamak. The number fried noodle selling. In fact, each time we head to the mamak stalls, its like a habit or food lingo we must call for a plate of Maggi Goreng Mamak. My knees too can wobble for this style. Quickly fried on the spot, there and then noodles (Mee Goreng Udang, Char Kway Teow, Anchovies Fried Mee Hoon & Malaysian Fried Mee). Maybe not always, yet, I do yearn for and I usually request for lotsa veggies in Maggi Goreng Mamak. Can be a satisfying mind you even when we make it in our kitchen and of course, without compromising on cleanliness and according to our taste (Nyonya Mee Siam, Malaysian Fried Mee Hoon & Hokkien Mee). Whichever and whatever ingredients we prefer, regardless, the essentials have to be Maggi instant noodle or noodles, chillies, soy sauce, and like I have already told you, throwing in lotsa vegetables.
2 packets Maggi instant noodles (alternatively, yellow noodles) - blanch in hot water to soften.
5 tofu pok/or any tofu will do - cut into two pieces
4-5 stalks sawi/mustard green (or any leafy greens)
3 shallots - chopped
5 garlic - chopped
1/2 tbsp sweet soy sauce
1/2 tbsp light soy sauce
1 tsp (more or less) curry powder
3 tbsp oil
Salt for taste (use sparingly/ only if needed)
Sliced red chillies (for garnishing)
Heat oil, break in eggs, scramble, remove and keep aside.
In the same oil. saute shallots and garlic.
Add curry powder and quickly stir.
Pour in sweet sauce and light soy sauce.
Stir. Add mee, Maggi seasoning (from mee packet), tofu, mustard green and scrambled eggs.
Quickly stir over high heat for 2 to 3 minutes.
Dish out and serve with calamansi lime, cucumber and red chilli slices.