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
- 10 oz boneless chicken thighs, cut into bite-sized pieces
- 8 oz fresh egg noodles or ramen
- 2.5 tbsp chili paste (sambal oelek or sriracha)
- 2 tbsp soy sauce
- 1.5 tbsp lime juice
- 1 tbsp ketchup
- 1 medium cucumber, sliced into half-moons
- 1 cup shrimp crackers (prawn crackers), crushed slightly
Instructions
- 1
Boil egg noodles in salted water until al dente, about 3 minutes. Drain and set aside.
- 2
Heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 3
Add chicken and cook, stirring occasionally, until edges are golden and cooked through, 6–7 minutes.
- 4
Stir in chili paste and cook for 30 seconds until fragrant, then add cooked noodles, soy sauce, lime juice, and ketchup.
- 5
Toss everything together over medium heat for 2 minutes until noodles are glossy and coated.
- 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
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
