Picture this: a generous serving of shiny, soy-glazed noodles… stir-fried to perfection and bursting with rich umami flavours… Mauritian fried noodles or mine frire, is a beloved staple for good reason. Every bite delivers a delightful contrast of textures. From the elastic yet soft noodles, crunchy cabbage and sprouts, fluffy egg pieces, and juicy chicken morsels.
Mauritian fried noodles epitomise the tantalising fusion of Chinese culinary traditions and the island’s Creole influences. The order “Ene mine frite poulet oeuf” (a portion of fried noodles with chicken and eggs) rolls off the tongue with such ease; showcasing the dish’s widespread popularity. From bustling street markets to high-end restaurants, Mauritian fried noodles are ubiquitous across the island. They are typically served with ‘sauce l’ail’- a watery garlic sauce and ‘pima craser’- chilli paste.
What sets this dish apart is the use of locally available fresh and thin alkaline noodles. These have a higher alkali level, resulting in a slippery yet pleasantly chewy texture. While the local noodles are ideal, the recipe is versatile. It works well with any noodles you have on hand; dried or fresh egg noodles, rice noodles, or vermicelli. The combination of flavours and textures makes it irresistible. We could not recommend making this vibrant dish enough. Whether you’re recreating a taste of Mauritius at home or trying it for the first time, mine frire is sure to be happily devoured!
QUESTIONS YOU MAY ASK ABOUT MAURITIAN FRIED NOODLES- MINE FRIRE
What other version can I make?
The addition of prawns to this recipe is a popular option. Alternatively, you can make this recipe with small meat chunks instead of chicken.
How do I make a vegetarian mine frire?
For a vegetarian option, swap the chicken (and egg) for either a mix of exotic mushrooms or vegetarian ‘chicken strips’.
Mauritian fried noodles
Ingredients
For the noodles
- 250g dried noodles or 400-450g fresh mauritian noodles
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 pinch msg (optional)
- ¼ tsp powdered pepper
- ½ tbsp rice wine vinegar
- 2 cloves garlic
For the chicken
- 2 medium chicken breasts (around 200g)
- 1 tbsp oyster sauce
- ¼ tsp salt
- pinch ground pepper
- 1 clove garlic, chopped or crushed
Remaining ingredients
- 4 tbsp vegetable oil
- 3 eggs
- 120 g cabbage, shredded
- 120 g carrots, shredded
- handful mung bean sprouts (optional)
- 3 tbsp garlic chives (or french chives/ spring onions)
Instructions
For the noodles
- Skip this step if you are using fresh noodles:Bring a large pot of water to boil and cook the noodles according to package instructions (make sure not to over cook the noodles). Drain and add a drizzle of oil.
- Prepare the sauce ingredients by combining the soy sauce, oyster sauce, and dark soy sauce, ground pepper and msg (if using).
- In a large bowl, toss the noodles with the sauce and set aside until ready to stir-fry and assemble.
For the chicken
- Cut the chicken into small cubes. Add the salt, pepper, oyster sauce and garlic.
- Heat 1 tbsp of oil in a large pan or wok over medium-high heat. Add the chicken slices and cook until they turn golden brown.
For the omelette
- Crack the eggs, add seasoning and beat. Heat 1 tbsp of oil in a non-stick pan and pour in the egg mixture.
- Cook until done on one side and flip over. When done on both sides, slide the omelette out of the pan and cut into thin strips.
For the vegetables
- In the same pan, add 1 tbsp of oil and sautée the vegetables until tender-crisp.
For the combined stir-fry
- Heat the remaining 2 tbsp of oil in the pan. Add the crushed garlic and sautée until fragrant.
- Add the cooked noodles to the pan and toss for a couple of minutes.
- Add the vegetables, chicken, omelette pieces and chives/spring onions and toss for a couple of minutes until well combined.
- Serve warm with some piquant chilli paste.