Ecomely

Language

Mee rojak: recipe illustration
Pasta & rice

Mee rojak

Fried yellow noodles tossed with tofu, crisp vegetables and a sweet-salty sauce made with shrimp paste and peanuts. A Malaysian street food with bold, contrasting flavours, served cold or warm.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

Instructions

  1. Cut the tofu into cubes and fry them in hot oil until crispy, then set aside.
  2. Cook the yellow noodles in boiling water for 2 minutes, drain and rinse under cold water.
  3. Make the sauce by mixing the shrimp paste, sugar, lime, water and chilli until dissolved.
  4. Thinly slice the cucumber and green apple, and finely slice the spring onions.
  5. Roughly crush the roasted peanuts in a mortar.
  6. Toss the noodles, vegetables, bean sprouts and tofu, then coat everything with the sauce.
  7. Sprinkle with the crushed peanuts and serve straight away.

Variations and tips

Vegan mee rojak. Replace the shrimp paste with soy sauce and a pinch of salt to keep the umami flavour.

Using what's available here. Palm sugar can be found in Asian grocers; brown sugar is a very good substitute.

More ideas

Vegetarian bee hoon (stir-fried rice vermicelli)35 min · 4 serv. · budget-friendlyRoti john30 min · 2 serv.Crab bee hoon (bee hoon au crabe)40 min · 4 serv.Achar concombre (acar timun)25 min · 4 serv. · budget-friendlyBak chor mee50 min · 4 serv.Chilli pan mee55 min · 4 serv.Riz au canard (duck rice)1 h 35 · 4 serv.Kueh pie tee1 h 10 · 4 serv.

Original Ecomely recipe.