To begin, prepare the spice paste by blending garlic, shallots, soaked chillies, curry powder, and water until smooth. Set aside. This aromatic base forms the heart of the dish’s depth, ensure a fine and even blend for best results.

Heat 2 tablespoons of oil in a large wok over medium to high heat. Sauté the spice paste for 2–3 minutes until fragrant and the oil begins to separate. Stir continuously to prevent burning, as this stage builds the dish’s essential aroma.

Add the sliced chicken and a pinch of salt. Stir fry for 3–4 minutes until the chicken is nearly cooked through. The paste will cling to the meat, this is expected and adds flavour to every bite.

Push the chicken to one side of the wok and pour in the beaten egg. Let it set briefly, then scramble and mix it through. This method creates distinct egg ribbons, enhancing both texture and colour.

Add the fried tofu cubes and boiled potato slices. Stir gently to coat them in the spice mixture, ensuring they don’t break apart. Allow the edges of the tofu to absorb the seasoning.

Introduce the yellow noodles, tossing them carefully with tongs or chopsticks to prevent clumping. Stir for about 2 minutes to let the noodles soak in the base flavours.

Pour in all the sauces, soy sauce, sweet soy, oyster sauce, chilli sauce, ketchup and add sugar. Stir briskly to coat the noodles evenly. Adjust salt to taste, keeping the balance between sweet, savoury, and spicy.

Toss in the beansprouts and stir fry for another 1–2 minutes. They should retain some crunch to contrast with the tender noodles and potatoes.

Let the noodles sit undisturbed for 30 seconds to develop a slight char, this is key to capturing the elusive "wok hei" (breath of the wok) that gives Mamak style noodles their signature depth.

Turn off the heat and plate the noodles immediately. Garnish with fresh lime wedges, sliced green chillies, and optionally, crispy fried shallots. Serve hot, accompanied by pickled green chillies or cucumber slices for a refreshing contrast.