MEE GORENG MAMAK | Fried Mamak Noodles
Serves 4

For the sauce
1 Tbsp sweet soy sauce (kecap manis)
2 Tbsp oyster sauce
3 Tbsp tomato ketchup
1 tsp dark soy sauce
¼ tsp salt
1 tsp crispy prawn chilies
(optional) 
 For the chili paste
3 fresh red chilies
1 Tbsp water
  
3 Tbsp vegetable oil
Half an 8-oz block firm tofu, cut into 1 1⁄4-inch cubes
2 cloves garlic, finely chopped
8 oz raw peeled tiger prawns
1 tomato, cut into 6 wedges
2 stalks choy sum, roughly chopped
14-oz pack fresh yellow noodles
2 green onions, sliced
4 oz bean sprouts
Salt, to taste
4 lime wedges
3 Tbsp crispy shallots
fried mamak noodles
 
Mix all the ingredients for the sauce in a small bowl.

Put the chilies and water for the chili paste in a small blender and blitz to form a paste.

Heat the oil in a wok or large frying pan and fry the cubed tofu for about 15 minutes, until browned all over. Remove and drain on paper towels.

Using the same wok, add the garlic and chili paste and fry for 1 minute. Add the prawns and fry until they start to turn pink, then add the tomato and choy sum and stir-fry for a minute more. Add the noodles, browned tofu, and sauce, then the green onions and bean sprouts. Mix well and make sure the prawns are cooked through.

Check the seasoning and add salt to taste, then serve at once, with lime wedges and crispy shallots. Squeeze over the juice from the lime before eating.