20-Min Spicy Chicken Mee Goreng
Quick stir-fried noodles tossed with shredded chicken, sweet chili, and tamarind in a blazing wok. Mamak-style heat and sticky-savory glaze in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 36g
Ingredients
- 1.5 cups cooked shredded chicken
- 8 oz dried egg noodles (or ramen)
- 3 tbsp sweet chili sauce
- 1 tbsp tamarind paste
- ¼ cup chicken or vegetable broth
- 2 tbsp vegetable oil
- ½ medium red onion
- 1 whole fresh lime (juiced) and red chili or chili flakes
Instructions
- 1
Boil noodles in salted water until al dente, about 4 minutes. Drain and set aside.
- 2
Whisk together sweet chili sauce, tamarind paste, and broth in a bowl until smooth.
- 3
Heat oil in a large wok or skillet over high heat until shimmering, about 90 seconds.
- 4
Add diced red onion and cook, stirring, until just softened and fragrant, 90 seconds.
- 5
Add chicken and noodles, pour sauce over, and toss hard for 2 minutes until noodles are coated and sauce caramelizes slightly.
- 6
Squeeze lime juice over the top, garnish with fresh chili or chili flakes, and serve hot.
Tools you’ll need
- large wok or 12-inch skillet
- pot for boiling
- small mixing bowl
- tongs or wooden spatula
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