Mine frire (Mauritian fried noodles)

A staple Mauritian street food favourite: springy egg noodles stir-fried with marinated meats, prawns, eggs and plenty of veg. Influenced by the island’s Chinese heritage, mine frire is all about high-heat cooking, balanced seasoning and that slightly smoky wok aroma that makes it so comforting and satisfying. It wouldn’t be a Lunar New Year celebration in Mauritius without this dish!

Mauritian fried noodles. Credit: Brendan Pang

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

Chicken and pork marinade

• 250 g chicken thigh fillets, cut into strips
• 250 g pork belly, thinly sliced
• ½ tsp black pepper
• 1 tbsp light soy sauce
• 1 tbsp Chinese cooking wine
• 1 tsp neutral oil
• 1 tsp cornflour

Fried noodles

• 400 g Cantonese thin egg noodles
• Neutral oil, for cooking
• 10-12 prawns, peeled and cleaned, heads removed
• 3 eggs, lightly whisked
• 2 Chinese sausages, sliced
• ⅔ cup carrot, cut into matchsticks
• ⅔ cup shredded wombok (Chinese cabbage)
• 1 bunch garlic chives, cut into 4 cm lengths
• Black pepper, to taste
• 2 tbsp light soy sauce
• 3 tbsp oyster sauce
• 1 cup bean sprouts

La sauce lail (Mauritian garlic sauce)

• 1 cup hot water
• 1 tbsp sugar
• 2 garlic cloves, finely chopped
• Juice of 1 lemon, freshly squeezed
• 2 tbsp vinegar
• 1 tsp salt
• 1-2 red chillies, finely chopped

Marinating time: 20-30 minutes

Instructions

1. Combine the chicken, pork, pepper, soy sauce, Chinese cooking wine, oil and cornflour in a bowl. Mix well, cover and marinate for 20–30 minutes.
2. Bring a large pot of water to the boil. Cook the egg noodles for 1–2 minutes until just tender, then drain, rinse under cold water and set aside.
3. Heat a little oil in a wok or large frying pan over medium-high heat. Stir-fry the prawns until just cooked, season lightly with salt and pepper, then remove and set aside.
4. Add another tablespoon of oil to the pan. Pour in the eggs, swirling to coat the base, and scramble until just set. Remove and set aside.
5. Return the wok to the heat with a little more oil. Stir-fry the marinated chicken and pork until lightly browned, about 4–5 minutes. Add the Chinese sausage and cook briefly until fragrant.
6. Add the carrot, cabbage and garlic chives and toss for 2–3 minutes until just softened.
7. Add the noodles back to the wok along with the prawns, pepper, soy sauce and oyster sauce. Toss well over high heat for 2–3 minutes until evenly coated and heated through.
8. Finish by folding through the scrambled egg and bean sprouts. Toss briefly, then serve hot.
9. To make the garlic sauce, add hot water to a small bowl or bottle and mix in sugar to dissolve. Mix (or shake) in all remaining ingredients. Drizzle over noodles when serving.

Notes

• Thin egg noodles work best here – avoid overcooking them initially so they stay springy once stir-fried.
• High heat is key for flavour. Cook in batches if needed so the noodles stir-fry rather than steam.
• Mine frire is often served with la sauce l’ail – a garlic sauce made of minced garlic, vinegar, sugar, chilli and salt.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.