Mee Goreng Mamak

Ingredients

• ⅛ lb peanuts
• 0 lb dried chilies
• 0 lb dried shrimp
• ¼ cup cooking oil
• 3 cup water
• 1 tbsp tamarind paste
• ½ lb potatoes
• 2 red onions
• 4 garlic cloves
• ¼ lb cabbage
• ¼ lb Chinese broccoli (choi sam)
• 1 block firm tofu
• 1½ lb fresh or dried yellow noodles
• ¼ lb shrimp (fresh) (optional)
• 4 tbsp dark soy sauce
• 4 egg
• 1 lime (optional)
• 2 green chilies (optional)

Steps

1. Fry peanuts, dried chilies, and dried shrimp in 2 tbsp oil until fragrant; set aside. Blend these fried ingredients with tamarind paste and 1/2 cup water until fine, then sauté the paste in 2 tbsp oil over low heat until oil separates and paste darkens.
2. Peel and cut potatoes into small chunks, then boil until knife-tender; drain and set aside. Slice red onions and tofu, mince garlic, and chop cabbage and Chinese broccoli.
3. If using dried noodles, boil according to package instructions until tender; drain. Prepare a mixture of 4 tbsp dark soy sauce with 1/4 cup water.
4. Heat 1 tbsp oil in a wok or large pan. Add minced garlic, sliced onion, and 1/4 of the prepared paste. Sauté until fragrant. Optionally, add fresh shrimp and cook until pink.
5. Add sliced tofu, boiled potatoes, cabbage, and Chinese broccoli. Sauté for 30 seconds.
6. Add noodles and 3 tbsp of the dark soy sauce mixture. Stir-fry evenly for 1 minute. Push noodles to one side of the wok, crack in an egg, and scramble it before mixing with the noodles.
7. Repeat steps 4-6 for remaining portions, using 1/4 of the paste, vegetables, noodles, and one egg per serving. Garnish each serving with a lime wedge and green chili slices, if desired.