Mine Frite (Mine Frite)
The Quirky Foodster Team
Ingredients
- Fresh egg noodles — 300 g (10.5 oz)
- Chicken or prawns — 200 g (7 oz)
- Eggs, beaten — 2
- Carrot, julienned — 1
- Shredded cabbage — 1 cup (70 g / 2.5 oz)
- Spring onions, sliced — 2
- Garlic, minced — 2 cloves
- Soy sauce — 3 tbsp
- Oil — 2 tbsp
- Salt and pepper — to taste
Method
- Boil the noodles briefly according to package instructions, then drain and set aside.
- Heat 1 tbsp oil in a wok and scramble the beaten eggs; remove and set aside.
- Add the remaining oil to the wok and sauté the garlic until fragrant.
- Add the chicken or prawns and stir-fry until just cooked through.
- Add the carrot and cabbage, stir-frying for 2–3 minutes until slightly softened.
- Return the noodles and scrambled egg to the wok, adding soy sauce, salt and pepper.
- Toss everything together over high heat for 2–3 minutes until well combined and heated through.
- Scatter with sliced spring onion before serving.
Introduction: Stir-fried noodles tossed with vegetables, egg and a choice of meat or seafood, showing the strong Chinese-Mauritian influence on the island’s everyday food.
Cultural Background: Sino-Mauritian communities brought noodle dishes like mine frite to the island generations ago, and it has since become a thoroughly local comfort food, sold everywhere from Chinese restaurants to street stalls and home kitchens.
Tips: Keep the wok very hot throughout for the characteristic slightly charred flavour of good stir-fried noodles. Don’t overcook the vegetables — they should stay a little crisp.
Variations: Add bean sprouts for extra crunch. Use a mix of chicken and prawns for a more substantial dish.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat in a hot wok or pan with a splash of water or oil, stirring frequently, until piping hot.
Nutrition: Per serving (approx.): 420 kcal, 24 g protein, 14 g fat, 48 g carbohydrate.
FAQs:
Q: Can this be made vegetarian?
A: Yes, omit the meat and add extra vegetables or tofu.
Q: What noodles work best?
A: Fresh egg noodles are traditional, though dried egg noodles cooked
- Fresh egg noodles — 300 g (10.5 oz)
- Chicken or prawns — 200 g (7 oz)
- Eggs, beaten — 2
- Carrot, julienned — 1
- Shredded cabbage — 1 cup (70 g / 2.5 oz)
- Spring onions, sliced — 2
- Garlic, minced — 2 cloves
- Soy sauce — 3 tbsp
- Oil — 2 tbsp
- Salt and pepper — to taste
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