Mastering Mauritian Fried Noodles: Mine Frite au Poulet Recipe

The Chinese Influence on Mauritian Cuisine

Mine frite — fried noodles — appears on menus from street-side stalls to family restaurants and is one of the most popular takeaway dishes on the island. The Mauritian version is intensely seasoned, generous with vegetables, and often served with achards and chilli paste on the side.

Ingredients (Serves 4)

• 400g dried Chinese egg noodles
• 400g chicken breast or thigh, thinly sliced
• 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon dark soy sauce
• 1 teaspoon sesame oil
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced; 1 teaspoon ginger, grated
• 1 onion sliced, 1 carrot julienned, 100g cabbage shredded
• 3 spring onions, 2 eggs lightly beaten
• Salt, white pepper, fresh chilli to serve

Method

1. Cook noodles until al dente. Drain, rinse with cold water, toss with oil.
2. Marinate chicken in 1 tbsp soy sauce, white pepper, and sesame oil for 15 minutes.
3. Stir-fry chicken in a very hot wok until cooked through. Remove and set aside.
4. Fry garlic and ginger for 30 seconds. Add onion, carrot, and cabbage. Stir-fry 2–3 minutes.
5. Push vegetables aside, scramble eggs, then combine.
6. Add noodles and remaining sauces. Toss over high heat until well combined.
7. Return chicken, add spring onions, toss for 1 minute. Serve immediately.

Tips for Wok Success

Extremely high heat and not overloading the wok is the key. Cook in batches if necessary.

Find more Mauritian recipes at mauritius-life.com.