Entree: Mauritius – National Cuisine – Mine Frite (Mauritian Chinese-style stir-fried noodles with vegetables, eggs, and savory sauces)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 32 min

Ingredients

- 12 oz (340 g) dried egg noodles or fresh yellow noodles
- 8 oz (225 g) boneless skinless chicken breast, thinly sliced
- 8 oz (225 g) raw shrimp, peeled and deveined
- 2 tbsp (30 ml) vegetable oil, plus extra as needed for stir-frying
- 2 large eggs, approx. 100 g (50 g each), beaten
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 medium carrots, julienned
- 1 cup (70 g) shredded cabbage
- 1 cup (120 g) bean sprouts, rinsed
- 3 scallions, sliced on the diagonal
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (2 g) white pepper or ground black pepper
- 1 tbsp (15 ml) rice vinegar or lime juice
- Optional: 1–2 tbsp (15–30 ml) chili sauce or chopped fresh chili to taste
- Salt to taste

Instructions

1. Cook the noodles according to package instructions until just al dente. Drain, toss with a little oil to prevent sticking, and set aside.
2. Heat a large wok or skillet over high heat and add 1 tbsp (15 ml) vegetable oil. Add the beaten eggs and quickly scramble until just set; transfer eggs to a plate and slice into bite-sized ribbons.
3. Add the remaining 1 tbsp (15 ml) oil to the hot wok. Add the sliced chicken and cook, stirring, until nearly cooked through, about 3–4 minutes. Add the shrimp and cook until pink and opaque, about 2 minutes more. Remove chicken and shrimp and set aside with the eggs.
4. In the same wok, add the onion, garlic, and ginger and stir-fry 1–2 minutes until aromatic. Add the carrots and cabbage and stir-fry another 2–3 minutes until vegetables are crisp-tender.
5. Add the cooked noodles to the wok along with soy sauce, oyster sauce, sesame oil, white pepper, and rice vinegar. Toss continually to combine and heat through, about 1–2 minutes.
6. Return the cooked chicken, shrimp, and scrambled eggs to the wok. Add the bean sprouts and scallions, and toss everything together until well mixed and hot, 1–2 minutes. Adjust seasoning with salt, extra soy sauce, or chili sauce to taste.
7. Serve immediately, garnished with extra scallions or chili if desired.