20-Min Mee Goreng with Crispy Chicken
Malaysian street-food noodles tossed with a tangy-spicy sambal base, topped with shredded chicken and crispy fried shallots. A weeknight version that skips the slow-simmered sauce and delivers that iconic mamak flavor in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Boil salted water in a large skillet, add noodles, cook until just tender (~3 minutes), drain.
Step 2
Return skillet to medium-high heat with 1 tbsp oil. Crack eggs into the pan, cook until whites set but yolks jiggle.
Step 3
Push eggs to the side. Add sambal, soy sauce, and lime juice to the pan, stir until fragrant.
Step 4
Add noodles and shredded chicken back to the skillet. Toss everything together for 2 minutes until coated.
Step 5
Transfer to a plate. Top with fried shallots and cucumber slices. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- pot for boiling
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