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
- 1.5 cups rotisserie chicken, shredded
- 8 oz fresh egg noodles or ramen
- 3 tbsp sambal oelek (chili paste)
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 whole eggs
- ¼ cup fried shallots
- ½ whole cucumber, thinly sliced
Instructions
- 1
Boil salted water in a large skillet, add noodles, cook until just tender (~3 minutes), drain.
- 2
Return skillet to medium-high heat with 1 tbsp oil. Crack eggs into the pan, cook until whites set but yolks jiggle.
- 3
Push eggs to the side. Add sambal, soy sauce, and lime juice to the pan, stir until fragrant.
- 4
Add noodles and shredded chicken back to the skillet. Toss everything together for 2 minutes until coated.
- 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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