Malaysian Mee Goreng with Chicken & Shrimp Crackers
Tangy, spicy fried noodles with stir-fried chicken, served alongside crispy shrimp crackers and cool cucumber slices. Comes together in under 25 minutes on one pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 28g
Ingredients
- 8 oz fresh egg noodles
- 10 oz boneless chicken thighs, cut into 1-inch pieces
- 3 tbsp chili paste (sambal oelek)
- 2 tbsp soy sauce
- 2 tbsp ketchup
- ½ whole lime (juiced)
- 1 medium cucumber, sliced into 1/4-inch rounds
- 1 cup shrimp crackers, fried
Instructions
- 1
Boil the egg noodles in salted water until just tender, about 3 minutes. Drain and set aside.
- 2
Heat 2 tbsp oil in a large skillet over high heat until shimmering, about 90 seconds.
- 3
Add chicken pieces and stir-fry until no pink remains and edges are golden, 6–7 minutes.
- 4
Stir in chili paste, then add cooked noodles, soy sauce, and ketchup. Toss constantly until noodles are glossy and well coated, 2 minutes.
- 5
Squeeze lime juice over the top and taste; adjust chili paste or soy sauce as needed for balance.
- 6
Serve hot alongside fresh cucumber slices and shrimp crackers on the side.
Tools you’ll need
- large skillet (12-inch or equivalent)
- large pot for boiling noodles
- wooden spoon or spatula
- tongs or chopsticks
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