Mine FritMauritian Fried Noodles

Name: Mine Frit (Mauritian Fried Noodles)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mauritius
Ingredients: 400 g Egg Noodles (rinsed); 2 l Water; 45 ml Vegetable Oil; 15 g Garlic (crushed); 120 g Onion (sliced); 320 g Chicken Breast (julienne); 2 pcs Egg (beaten); 150 g Carrot (julienne); 200 g Green Cabbage (finely chopped); 150 g Bean Sprouts; 80 g Scallion (white and light-green parts, thinly sliced); 20 g Scallion (green tops, thinly sliced); 55 ml Soy Sauce; 30 ml Oyster Sauce; 10 ml Sesame Oil; 5 g Salt; 2 g Black Pepper

Mauritian fried noodles with chicken, shrimp, vegetables, egg, and savory seasonings. This is a home-kitchen version of the island’s widely varied mine frit.

Prep

20m

Cook

15m

Serves

Estimated

Nutrition

Per serving

709kcal

Calories

40g

Protein

22g

Fat

88g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Noodles

400g
Egg Noodles (rinsed)
2l
Water

Stir-Fry

45ml
Vegetable Oil
15g
Garlic (crushed)
120g
Onion (sliced)
320g
Chicken Breast (julienne)
2pcs
Egg (beaten)
150g
Carrot (julienne)
200g
Green Cabbage (finely chopped)
150g
Bean Sprouts

Noodles

80g
Scallion (white and light-green parts, thinly sliced)

Garnish

20g
Scallion (green tops, thinly sliced)

Sauce

55ml
Soy Sauce
30ml
Oyster Sauce
10ml
Sesame Oil
5g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Bring the water to a boil, cook the egg noodles until just tender, then drain and rinse them well.
02
Mix the soy sauce, oyster sauce, sesame oil, salt, and black pepper in a small bowl.
03
Heat a wok over high heat to about 200°C (390°F), then add the vegetable oil.
04
Add the garlic and onion and stir-fry briefly until fragrant.
05
Add the chicken breast and cook until nearly done.
06
Push the chicken to one side, pour in the eggs, and scramble until just set.
07
Add the carrot and green cabbage and stir-fry until slightly softened.
08
Add the cooked egg noodles and the sauce, then toss until the noodles are evenly coated and hot.
09
Stir in the bean sprouts and the white and light-green scallion slices, then serve immediately with the green scallion tops.

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