Mauritian fried noodles

A nostalgic recipe from Brendan Pang's Mauritian-Chinese upbringing, loaded with prawns, chicken, egg and Chinese sausage. Brendan's grandmère (grandmother) would make dish this for large gatherings.

Credit: Jiwon Kim

• serves

  6-8

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Mid

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Ingredients

• Neutral oil, for drizzling
• 10–12 prawns, peeled, deveined
• Salt
• 3 eggs, whisked
• 2 Chinese sausages, thinly sliced
• ⅔ cup carrot, cut into matchsticks
• ⅔ cup shredded Chinese cabbage
• 3 spring onions, cut into 4 cm lengths (white and green parts kept separate)
• 1 kg Hokkien noodles
• Black pepper, to taste
• 2 tbsp light soy sauce
• 3 tbsp oyster sauce
• 1 cup bean sprouts

For the chicken marinade

• 3 chicken thigh fillets, cut into strips
• ½ tsp black pepper
• 1 tbsp light soy sauce
• 1 tbsp Chinese cooking wine
• 1 tsp oil
• 1 tsp cornflour

Marinating time: 20-30 minutes

Instructions

1. In a medium bowl, combine the ingredients for the chicken marinade and mix well to combine. Cover and allow to marinate for 20-30 minutes.
2. Once ready to cook, heat a generous drizzle of oil in a large wok or frying pan. Add the prawns and stir-fry until just cooked. Season with a pinch of salt, then remove from the pan and set aside.
3. Add an extra drizzle of oil to the pan, then pour in the eggs. Swirl around the pan, scramble until cooked, then remove to a small bowl and set aside.
4. Return the pan to the heat with an extra drizzle of oil and stir-fry the marinated chicken until browned. Add the Chinese sausage and continue to stir-fry. Add the carrot, cabbage and spring onion whites and cook for a further 2-3 minutes, or until the vegetables are tender.
5. Add the noodles, prawns, a pinch of black pepper, soy sauce and oyster sauce to the pan and toss to combine and heated through. Add the scrambled eggs to the pan with the spring onion greens and bean sprouts. Toss to combine, then remove from the heat and transfer to a large platter and serve.

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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.

Stream free On Demand

The Cook Up with Adam Liaw

series • 

Cooking

PG

series • 

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