Mauritian Fried Noodle Stir-Fry (Mine Frire)
This is a nostalgic Mauritian street-style noodle stir-fry that uses simple pantry ingredients to create big flavour. It’s a great example of how timing, heat and sauce balance come together to give you glossy noodles that aren’t oily or soggy.
Serves 4-6
Ingredients 17
Chicken Marinade
3 chicken thigh fillets
1⁄2 tsp black pepper
1 tbsp light soy sauce
1 tbsp Chinese cooking wine
1 tsp oil
1 tsp cornstarch
Fried Noodles
neutral oil, for cooking
10 ‒ 12 prawn tails
3 egg, whisked
2 Chinese sausage, sliced
1 carrot
1⁄2 Chinese cabbage
3 spring onion
1 kg hokkien noodles
pepper, for cooking
2 tbsp light soy sauce
2 tbsp oyster sauce
1 cup bean sprouts
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Method 6
Prep all the ingredients: Cut into strips, cut into matchsticks, shred , slice into 4 cm lengths - separate the white and green parts.
Marinate the by mixing all the ingredients in a bowl. Cover and set aside for 20 - 30 minutes.
Heat some oil in a wok or large pan over medium to high heat and fry until just cooked. Season with a little salt and pepper, remove and set aside.
Keeping the pan on the heat and add in another tablespoon of oil. Add in the and swirl around wok to cover as much surface area as possible. Cook, breaking with a spatula or wooden spoon until scrambled. Remove and set aside.
Place the pan back on the heat and add some oil. Cook the until it starts to brown, about 5 minutes, then add in the . Toss through the , and the white part of the for 2 - 3 minutes.
Add the in along with the cooked , pepper, and . Toss and cook for 2 - 3 minutes then toss through the cooked , green parts of the and .
Brendan Pang's tips
Don’t add all the sauces at the start. Get the noodles hot first, then add the soy and oyster sauce right at the end — this keeps the noodles glossy and stops them from turning soft or soggy.
