Chili Crab Maggi Mee

Preparation time
25 min
Difficulty Easy
Number of servings
1

Bold, spicy, and packed with Southeast Asian flair—this Chili Crab Maggi Mee recipe brings together fiery chili paste, umami-rich tomato ketchup, and tender chicken tossed in springy Maggi noodles. Perfectly suited for quick-service menus or Malaysian fusion bistros.

Ingredients

150 Grams Cooking Oil
65 Grams Onion, small/ Shallot (Blend A)
30 Grams Garlic (Blend A)
30 Grams Spices, Ginger, Ground (Blend A)
15 Grams Galangal (Blend A)
100 Gram Red Chili (Blend B)
12 Grams Red Chili Padi (Blend B)
25 Grams Soya bean paste, fermented
250 Grams Water for sauce
250 Grams MAGGI® Tomato Ketchup
40 Grams Sugar
8 Packets MAGGI® 2-Minute Noodles Chicken
2 Liters Water to cook Maggi Mee
50 Grams Chicken
4 Packets MAGGI® 2-Minutes Kari Tastemaker

Preparation

1

Heat cooking oil in a pan over medium heat. Sauté fermented yellow bean paste until fragrant. Add blended Ingredient A (shallot, garlic, ginger, galangal) and continue sautéing until aromatic. Add blended Ingredient B (red chili, chili padi), continue sautéing to build a spicy base. Pour in water and MAGGI® Tomato Ketchup, stirring to combine. Bring the mixture to a boil.
2

Season with sugar and chicken seasoning (taste maker). Add cooked chicken into the sauce mixture. Boil Maggi Mee M2MN separately in 2L water until soft, then drain. Toss cooked noodles with the prepared chili crab sauce.
3

Simmer the tossed noodles in sauce for 1 minute 45 seconds. Serve hot in a bowl or container. Optionally top with crab stick or garnish of choice.