Singapore Mee Goreng Mamak

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1. 1Step 1: Mix kicap manis, ketchup, chili sauce, salt, MSG, and colouring in a bowl. Set aside.
2. 2Step 2: Blend soaked chillies, shallots, garlic, and water until smooth.
3. 3Step 3: Heat oil over low-medium heat. Cook paste 10–15 mins until dark, thick, and oil separates.
4. 4Step 4: Push sauce to one side. Scramble eggs to cook. If using other proteins such as chicken, add first before eggs and stir-fry in wok until just cooked.
5. 5Step 5: Add noodles and vegetables. Pour in sauce.
6. 6Step 6: Stir-fry over high heat until evenly coated. Add 1–2 tbsp (15–30 ml) water for easier tossing, if needed.
7. 7Step 7: Toss until glossy, hot, and well coated. Serve immediately.
8. 8Step 8: Blend chillies, shallots, garlic, and water until smooth.
9. 9Step 9: Fry in oil over low heat until dark, thick, and oil separates.
10. 10Step 10: Stir in kicap manis, ketchup, chili sauce, salt, MSG, and red food colouring. Simmer briefly until glossy. Set to one side.
11. 11Step 11: In a separate pan, add oil over medium-high heat. Scramble eggs to cook. If using other proteins such as chicken, add first before eggs and stir-fry in wok until just cooked.
12. 12Step 12: Add noodles, vegetables and the cooked pre-made sauce. Each serving of noodle (150g) is about 2-3 tablespoons of pre-made sauce.
13. 13Step 13: Toss noodles with sauce over high heat. Add splash of water for easier tossing, if needed.
14. 14Step 14: Once noodles glossy, hot, and evenly coated, Mee Goreng Mamak is ready. Serve immediately.