Spaghetti Goreng Mamak

Spaghetti Goreng Mamak

Serves 4 Serves 4
Ready in 5 min. Ready in 5 min.


  • 70 g red onion
  • 20 g garlic
  • 10 g ginger
  • 8 g red chillies deseeded
  • 40 g Emborg Cook & Bake
  • 2 eggs beaten
  • 2 tbsp oyster sauce
  • 1 tbsp first draw soy sauce
  • 2 tsp cooking caramel to colour
  • 50 g baby spinach leaves
  • 50 g beansprouts
  • 150 g cherry tomatoes halved
  • 10 prawns de-veined and de-shelled with tails left on
  • water just enough to thin out
  • sugar to taste
  • salt to taste
  • fried shallots
  • calamansi lime
  • banana leaf

This is not traditionally served during Raya, but it is a great dish as it is quick and easy to prepare for guests. You can have the ingredients prepped and stored in the fridge all day long, so it only takes 5 minutes to put together a  freshly cooked bowl of spicy noodles when people come to visit.


  1. Blend the red onion, garlic, ginger and chillies to a paste.
  2. Heat the Emborg Cook & Bake in a wok on high.
  3. Add the paste and fry until it has darkened and dried up slightly (about 3–5 minutes)
  4. Add the prawns and stir-fry for 2–3 minutes.
  5. Take the wok off the heat, add the 2 beaten eggs and stir quickly. The eggs should be undercooked at this point.
  6. Add the cooked spaghetti, oyster sauce, soy sauce and cooking caramel with a splash of water.
  7. On a high heat again, toss the ingredients together until the noodles are slightly charred.
  8. Add the baby spinach leaves, beansprouts and cherry tomato halves, taste for seasoning and add salt and sugar to taste.
  9. Continue stir-frying for 30 seconds or so, just to wilt the baby spinach, then serve on a banana leaf with a garnish of fried shallots and calamansi lime on the side.
  10. Serve and enjoy!
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