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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":510,"pronunciation":531,"substitutions":532,"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"baseServings":478,"prepMinutes":550,"cookMinutes":435,"difficulty":551,"course":552,"diet":555,"mainIngredients":559,"images":560,"keywords":570,"publishedAt":577,"updatedAt":577,"authorSlug":578,"summary":579,"localeSlug":545,"alternates":580},[394,397,400,403,406],{"answer":395,"question":396},"Fresh wheat noodles treated with an alkaline solution that makes them springy, slippery and yellow — the same family as ramen noodles, sold refrigerated in Asian groceries as Hokkien mee, mee kuning or yellow noodles. They usually need only rinsing and a minute in the pan. Rinse them in warm water first to wash off the alkaline packing liquid, which otherwise tastes soapy.","What are yellow alkaline noodles?",{"answer":398,"question":399},"Yes. Mamak stalls have used bottled tomato and chile sauce for generations, and it is a defining part of the flavour rather than a shortcut — the sugar and vinegar balance the soy and chile. Malaysian cooks are entirely unembarrassed about it. Substituting fresh tomato or paste gives you a duller, flatter dish.","Is tomato ketchup really authentic here?",{"answer":401,"question":402},"Almost as written. Leave out the egg and check that your noodles contain no egg — most yellow alkaline noodles do not, but read the packet. Replace the oyster sauce with a mushroom-based vegetarian version. The tofu puffs, potato and bean sprouts already carry the dish, so nothing else needs changing.","Can I make this vegan?",{"answer":404,"question":405},"Usually overcrowding or overcooking. Fresh yellow noodles need barely two minutes in the wok; any longer and they absorb sauce until they go slack. Cook in two batches if your pan is not wide enough for everything in a single layer, and have the pan properly hot before the noodles go in so they fry rather than steam.","Why are my noodles soggy instead of springy?",{"answer":407,"question":408},"They share a name and a noodle but taste quite different. Indonesian mie goreng leans on kecap manis, sweet dark soy, giving a brown, sweet-savoury dish. The mamak version is orange and sharply sweet-sour from tomato and chile sauce, with tofu puffs and potato as standard, and is finished with lime rather than fried shallots.","What is the difference between mee goreng mamak and Indonesian mie goreng?",[410,411,412,413,414,415],"Rinse fresh yellow noodles in warm water and drain them well. They are packed in alkaline liquid, and unrinsed noodles taste soapy and smell faintly of ammonia.","Boil the potato ahead and let it cool and dry before frying — hot, wet potato falls apart and clouds the sauce.","Squeeze the tofu puffs gently before they go in. Emptying them of air is what lets them refill with sauce.","Use ketchup, not passata or tomato paste. The sugar and vinegar in ketchup are doing structural work here, not just adding tomato.","Get the pan properly hot and cook in two batches if your wok is small — piled noodles steam and go slack.","Taste before serving and adjust with lime and soy rather than more chile: mee goreng should land sweet-sour first with heat behind it.","🍳","Mee goreng mamak is bright orange, sweet, sour and slightly spicy, and it is the noodle dish Malaysians eat at one in the morning. Thick yellow alkaline noodles are fried with cubes of boiled potato, spongy tofu puffs, bean sprouts and an egg scrambled through, in a sauce built on tomato ketchup, chile paste and soy — a combination that sounds improbable and works completely. The texture is what sets it apart: the noodles stay springy and slippery, the tofu puffs soak up sauce like sponges, and the potato goes soft. A lime wedge on the side is not optional, since the whole thing needs that final sourness to come into focus.","Mamak is the Malaysian term for Tamil Muslims, whose families arrived on the peninsula from South India — many from the Tamil Nadu coast — over generations of trade and migration. Their food stalls, known simply as mamak stalls, became one of the most important institutions in Malaysian social life: cheap, halal, open all night, and one of the few genuinely mixed spaces where Malay, Chinese and Indian Malaysians sit at the same plastic tables. Football is watched at mamak stalls. Arguments are settled there.\n\nThe cooking is a hybrid that could not have happened anywhere else. Mee goreng mamak uses Chinese alkaline wheat noodles, Indian frying technique and chile paste, and Malay sweetness, plus tomato ketchup, which arrived through the British and stayed because it worked. Purists occasionally object to the ketchup; the dish has been made that way for as long as anyone can document, and stalls that leave it out produce something noticeably duller. The same kitchen turns out roti canai, nasi kandar, teh tarik pulled between two cups, and mee rebus, all cooked by a man at a burner facing the street.\n\nBecause mamak food is halal by definition, mee goreng contains no pork, and the standard version is often vegetarian apart from the egg — the protein comes from tofu puffs and sometimes a handful of prawns or shredded mutton if you ask for it. That makes it one of the easiest Malaysian dishes to cook at home without hunting down specialist ingredients: the only thing you really need from an Asian grocery is the noodles themselves and the tofu puffs. Everything else is in a normal supermarket, which is not something you can say about most of this cuisine.","Best eaten immediately — the noodles soften and the sauce dulls within an hour. If you must keep it, refrigerate for up to 2 days and revive it in a very hot pan with a splash of water and a fresh squeeze of lime, which does more to bring it back than any amount of extra sauce. Do not freeze: the noodles turn to paste and the tofu puffs collapse. The sauce mixture itself can be made up to a week ahead and kept in a jar, which turns this into a genuinely fast weeknight dish.",[421,422,423,424],"The sauce is mixed and balanced in a bowl first, so the dish is seasoned correctly rather than squirted at while the pan burns.","Tofu puffs and potato in the right proportion — the two textures that make mamak mee goreng different from any other fried noodle.","Fast enough for a weeknight: about fifteen minutes once the potato is boiled, with no rempah to pound.","Naturally meat-free as written, with a one-line change for a fully vegan version.",[426,427,428],"Wok or large frying pan","Small saucepan","Mixing bowl",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},18,82,6,14,1500,20,560,[438],"A wedge of lime, sliced green chile in soy sauce, and iced teh tarik or lime juice.",[440,443,446],{"name":441,"description":442},"Mee goreng udang","With prawns added: fry them first for 30 seconds, remove, and fold them back in at the end so they do not turn rubbery.",{"name":444,"description":445},"Mee goreng basah","The wet version — a ladle of stock or the gravy from a curry pot added at the end, so the noodles finish in a shallow sauce instead of dry.",{"name":447,"description":448},"Maggi goreng","The same treatment applied to instant noodles, which mamak stalls sell in enormous quantities and which nobody in Malaysia considers a downgrade.",[450,456,461,465,468,472,477,480,483,487,490,493,495,498,500,503,507],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},500,"egg-noodles","fresh yellow alkaline noodles, rinsed in warm water and drained","g","For the noodles",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1,"potato","medium potato, boiled, cooled and cut into 1 cm cubes","piece",{"qty":462,"ref":463,"name":464,"unit":454,"group":455},100,"tofu","tofu puffs (tau pok), halved and squeezed",{"qty":466,"ref":467,"name":467,"unit":460,"group":455},2,"eggs",{"qty":469,"ref":470,"name":471,"unit":454,"group":455},150,"bean-sprouts","bean sprouts",{"qty":473,"ref":474,"name":475,"unit":476,"group":455},4,"garlic","garlic, finely chopped","clove",{"qty":478,"name":479,"unit":460,"group":455},3,"shallots, thinly sliced",{"qty":462,"ref":481,"name":482,"unit":454,"group":455},"cabbage","cabbage, shredded",{"qty":484,"ref":485,"name":486,"unit":454,"group":455},60,"chives","garlic chives or spring onion, in 4 cm lengths",{"qty":478,"name":488,"unit":489,"group":455,"noScale":8},"neutral oil","tbsp",{"qty":473,"name":491,"unit":489,"group":492},"tomato ketchup","For the sauce",{"qty":466,"name":494,"unit":489,"group":492},"sambal oelek or chile-garlic paste",{"qty":466,"ref":496,"name":497,"unit":489,"group":492},"soy-sauce","light soy sauce",{"qty":457,"name":499,"unit":489,"group":492},"dark sweet soy sauce (kecap manis)",{"qty":457,"ref":501,"name":502,"unit":489,"group":492},"oyster-sauce","oyster sauce, or vegetarian mushroom sauce",{"qty":466,"ref":504,"name":505,"unit":460,"group":506},"lime","limes, cut into wedges","To serve",{"qty":457,"ref":508,"name":509,"unit":460,"group":506,"optional":8},"green-chili","green chile, sliced into soy sauce",[511,514,518,521,525,528],{"text":512,"title":513},"Stir the ketchup, sambal, light soy, sweet soy and oyster sauce together in a small bowl with 3 tablespoons of water. Taste it — it should be assertively sweet, sour and salty all at once, since the noodles will dilute it.","Mix the sauce",{"tip":515,"text":516,"title":517},"Keep the garlic moving. It goes from gold to bitter faster than anything else in the pan.","Heat the oil in a wok over high heat until it shimmers, then add the shallots and garlic and stir for 30 seconds until fragrant and just turning gold. Add the tofu puffs and potato cubes and fry 2 minutes until the puffs brown at the edges.","Fry the aromatics and tofu",{"text":519,"title":520},"Push everything to one side, crack the eggs into the clear space and let them set for 15 seconds before breaking the yolks and stirring them into loose curds. Fold the tofu and potato back through.","Scramble in the eggs",{"text":522,"title":523,"timerSeconds":524},"Tip in the noodles and cabbage, pour the sauce over and toss hard for 2 minutes, lifting and turning, until every strand is stained orange and the noodles are hot through but still springy when you bite one.","Add noodles and sauce",120,{"text":526,"title":527},"Throw in the bean sprouts and chives and toss for a final 30 seconds so they warm without wilting — they should still snap. Taste and correct with a squeeze of lime or a splash more soy.","Finish with sprouts and chives",{"text":529,"title":530},"Divide between plates while the noodles are steaming, with lime wedges on the side and a saucer of sliced green chile in soy sauce for anyone who wants more heat. Squeeze the lime over just before eating.","Serve immediately","mee GO-reng MAH-mak",[533,537,541],{"note":534,"swap":535,"original":536},"The bouncy, slippery texture of Hokkien-style yellow noodles is hard to replicate. Undercook whatever you substitute, since it will keep cooking in the wok.","Dried ramen or thick egg noodles, cooked one minute under the packet time","Fresh yellow alkaline noodles",{"note":538,"swap":539,"original":540},"Not the same — commercial puffs are hollow and act as sponges — but fried firm tofu gives you the protein and some of the surface. Look for tau pok or fried bean curd in the chilled aisle.","Firm tofu cut into cubes and shallow-fried until golden","Tofu puffs",{"note":542,"swap":543,"original":544},"Sriracha is sweeter and more vinegary, so cut the ketchup slightly if you use it. Plain dried chile flakes will give heat but not the body the sauce needs.","Sriracha, or any chile-garlic paste","Sambal oelek","mee-goreng-mamak","Mee Goreng Mamak (Indian-Muslim Fried Noodles)","Mee Goreng Mamak","Mee goreng mamak","malaysia",15,"easy",[553,554],"main","street-food",[556,557,558],"vegetarian","dairy-free","halal-friendly",[452,463,458,467,470],[561,564,566,568],{"alt":562,"src":563},"Plate of orange fried yellow noodles with tofu puffs, potato cubes, egg and bean sprouts, lime wedge on the side","\u002Fimages\u002Frecipes\u002Fmee-goreng-mamak\u002Fhero.jpg",{"alt":562,"src":565},"\u002Fimages\u002Frecipes\u002Fmee-goreng-mamak\u002Fhero-16x9.jpg",{"alt":562,"src":567},"\u002Fimages\u002Frecipes\u002Fmee-goreng-mamak\u002Fhero-4x3.jpg",{"alt":562,"src":569},"\u002Fimages\u002Frecipes\u002Fmee-goreng-mamak\u002Fhero-1x1.jpg",[571,572,573,574,575,576,556],"mee goreng","mamak","fried noodles","malaysian street food","tofu puffs","yellow noodles","2026-08-20","dishroute-kitchen","Yellow noodles fried at Indian-Muslim stalls with tofu puffs, potato, egg and a sweet-sour tomato-chile sauce, finished with a hard squeeze of lime over the top.",{"en":581},"\u002Frecipe\u002Fmee-goreng-mamak",{"items":583,"total":660,"page":457,"limit":865,"hasMore":866},[584,619,652,686,715,741,751,779,807,838],{"slug":585,"title":586,"shortTitle":587,"nativeName":588,"countrySlug":549,"region":589,"baseServings":590,"prepMinutes":591,"cookMinutes":592,"restMinutes":593,"difficulty":551,"course":594,"diet":596,"mainIngredients":598,"images":603,"keywords":613,"publishedAt":577,"updatedAt":577,"authorSlug":578},"malaysian-acar","Acar Awak (Nyonya Spiced Pickled Vegetables)","Acar Awak","Acar awak","Penang",8,50,25,720,[595],"side",[557,597,558],"gluten-free",[599,600,481,601,602],"cucumber","carrot","peanuts","turmeric",[604,607,609,611],{"alt":605,"src":606},"Bowl of yellow spiced pickled vegetables — carrot, cucumber and cabbage batons — dusted with ground peanuts and sesame","\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero.jpg",{"alt":605,"src":608},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-4x3.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-1x1.jpg",[614,615,616,617,618,602,601],"acar","nyonya","peranakan","pickled vegetables","malaysian side dish",{"slug":620,"title":621,"shortTitle":622,"nativeName":623,"countrySlug":549,"region":589,"baseServings":473,"prepMinutes":624,"cookMinutes":591,"difficulty":625,"course":626,"diet":628,"mainIngredients":630,"images":636,"keywords":646,"publishedAt":577,"updatedAt":577,"authorSlug":578},"malaysian-laksa","Asam Laksa (Penang Sour Fish Noodle Soup)","Asam Laksa","Asam laksa",35,"hard",[627,553],"soup",[629,557,597],"pescatarian",[631,632,633,634,635],"mackerel","rice-noodles","tamarind","pineapple","shrimp-paste",[637,640,642,644],{"alt":638,"src":639},"Bowl of sour tamarind fish laksa with thick rice noodles, shredded pineapple, cucumber, red onion and mint","\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero.jpg",{"alt":638,"src":641},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-16x9.jpg",{"alt":638,"src":643},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-4x3.jpg",{"alt":638,"src":645},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-1x1.jpg",[647,648,649,633,650,616,651],"asam laksa","penang","sour fish soup","rice noodles","malaysian soup",{"slug":653,"title":654,"shortTitle":655,"nativeName":656,"countrySlug":549,"region":657,"baseServings":473,"prepMinutes":658,"cookMinutes":659,"restMinutes":660,"difficulty":661,"course":662,"diet":663,"mainIngredients":664,"images":668,"keywords":678,"publishedAt":577,"updatedAt":577,"authorSlug":578},"ayam-percik","Ayam Percik (Kelantan Grilled Chicken in Coconut Gravy)","Ayam Percik","Ayam percik","Kelantan",30,55,10,"medium",[553],[557,597,558],[665,666,667,602,633],"chicken","coconut-milk","lemongrass",[669,672,674,676],{"alt":670,"src":671},"Butterflied grilled chicken lacquered in orange coconut spice gravy with charred edges on a wooden board","\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-1x1.jpg",[679,680,681,682,683,684,685],"ayam percik","kelantan","grilled chicken","coconut gravy","rempah","malay food","ramadan bazaar",{"slug":687,"title":688,"shortTitle":689,"nativeName":689,"romanized":690,"countrySlug":549,"region":589,"baseServings":473,"prepMinutes":592,"cookMinutes":435,"restMinutes":658,"difficulty":551,"course":691,"diet":693,"mainIngredients":696,"images":698,"keywords":708,"publishedAt":577,"updatedAt":577,"authorSlug":578},"penang-cendol","Cendol (Penang Shaved Ice with Pandan Noodles)","Cendol","Chendul",[692,554],"dessert",[694,556,597,557,695],"vegan","nut-free",[666,697],"tapioca-starch",[699,702,704,706],{"alt":700,"src":701},"Glass of Penang cendol with green pandan strands, shaved ice, coconut milk and dark palm sugar syrup running through it","\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero.jpg",{"alt":700,"src":703},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-16x9.jpg",{"alt":700,"src":705},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-4x3.jpg",{"alt":700,"src":707},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-1x1.jpg",[709,710,711,712,713,648,714],"cendol","chendul","gula melaka","pandan","shaved ice dessert","coconut milk",{"slug":716,"title":717,"shortTitle":718,"nativeName":719,"romanized":720,"countrySlug":549,"region":589,"baseServings":466,"prepMinutes":592,"cookMinutes":660,"difficulty":661,"course":721,"diet":722,"mainIngredients":723,"images":725,"keywords":735,"publishedAt":577,"updatedAt":577,"authorSlug":578},"penang-char-kway-teow","Char Kway Teow (Penang Wok-Fried Flat Noodles)","Char Kway Teow","炒粿條","Char kway teow",[553,554],[557],[632,724,467,470,474],"shrimp",[726,729,731,733],{"alt":727,"src":728},"Plate of charred flat rice noodles with prawns, egg, bean sprouts and garlic chives fresh from the wok","\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-4x3.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-1x1.jpg",[736,648,737,650,738,739,740],"char kway teow","wok hei","hawker food","malaysian chinese","stir-fry",{"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"baseServings":478,"prepMinutes":550,"cookMinutes":435,"difficulty":551,"course":742,"diet":743,"mainIngredients":744,"images":745,"keywords":750,"publishedAt":577,"updatedAt":577,"authorSlug":578},[553,554],[556,557,558],[452,463,458,467,470],[746,747,748,749],{"alt":562,"src":563},{"alt":562,"src":565},{"alt":562,"src":567},{"alt":562,"src":569},[571,572,573,574,575,576,556],{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"countrySlug":549,"baseServings":473,"prepMinutes":592,"cookMinutes":756,"restMinutes":660,"difficulty":661,"course":757,"diet":759,"mainIngredients":760,"images":763,"keywords":773,"publishedAt":577,"updatedAt":577,"authorSlug":578},"nasi-lemak","Nasi Lemak (Malaysian Coconut Rice with Sambal)","Nasi Lemak","Nasi lemak",45,[553,758],"breakfast",[557,558],[761,666,762,601,467],"rice","anchovies",[764,767,769,771],{"alt":765,"src":766},"Mound of coconut rice on a 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