Mamak-Style Mee Goreng With Crispy Chicken
Spicy, tangy stir-fried noodles with crispy chicken, shrimp crackers, and fresh cucumber—a 25-minute weeknight take on the Malaysian hawker classic. Sweet, sour, hot, and perfectly sticky.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Boil egg noodles in salted water until al dente, about 3 minutes. Drain and set aside.
Step 2
Heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
Step 3
Add chicken and cook, stirring occasionally, until edges are golden and cooked through, 6–7 minutes.
Step 4
Stir in chili paste and cook for 30 seconds until fragrant, then add cooked noodles, soy sauce, lime juice, and ketchup.
Step 5
Toss everything together over medium heat for 2 minutes until noodles are glossy and coated.
Step 6
Divide between bowls, top with shrimp crackers and cucumber slices. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- pot (2-quart)
- tongs or wooden spoon
- colander
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