Spicy Mee Goreng with Crispy Chicken & Satay
A complete Malaysian street-food dinner: crispy fried noodles tossed in spicy-sweet sauce, topped with pan-seared chicken, shrimp crackers, fresh cucumber, and a side of peanut satay. Packed with heat, texture, and big flavor in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 580
- Protein
- 32g
Ingredients
- 8 oz fresh egg noodles (or chow mein)
- 10 oz chicken breast, sliced thin
- 2 tbsp gochujang or sriracha
- 2 tbsp ketchup
- 1 whole lime (juiced)
- 3 tbsp peanut butter (for satay dip)
- 1 cup shrimp crackers
- ½ whole cucumber, sliced thin
Instructions
- 1
Boil egg noodles in salted water until al dente, about 4 minutes. Drain and set aside.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering. Season chicken with salt and pepper.
- 3
Sear chicken 3 minutes per side without stirring until golden and cooked through. Transfer to a plate.
- 4
In the same skillet, add cooked noodles. Stir in gochujang, ketchup, lime juice, and 2 tbsp water until noodles are evenly coated and glossy.
- 5
Return chicken to the skillet and toss to combine. Cook 1 minute until heated through.
- 6
Divide noodles between plates. Top with shrimp crackers and cucumber slices. Serve satay dip (mix peanut butter with 1 tbsp water and a pinch of salt) on the side.
Tools you’ll need
- large skillet (12-inch)
- pot (for boiling noodles)
- colander
- cutting board
- chef's knife
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