Noodles are a staple food in Asian cuisine. Our version of stir fry noodle ‘mine frire’ is a Mauritian-Hakka recipe just like our Popo (grand-ma) used to make them! The great thing about these noodles is that, apart from the noodles, all other ingredients can be substituted to your liking! Our video below is a special combination noodle made with chicken, prawns, lup cheong and egg!
In Mauritius, this is always served with some garlic sauce!
stir fry noodle / mine frire
Ingredients
Ingredients like chicken, prawns and chinese sausages are optional and can be replaced by beef, seafood or only vegetables for vegetarian option.
- 500 g fresh noodles egg noodles/chow mein/lo mein
- 125 g chicken thigh or breast sliced
- 100 g prawns deveined
- 100 g green cabbage cut in julienne
- 75 g carrot cut in julienne
- 50 g garlic chives cut in batonnet
- 30 g chinese sausage/lup cheong sliced
- 2 eggs
- 4-5 tbsp oil to stir fry
- 2 tbsp fish sauce
- 1 tsp dark soy sauce
- 1 pinch salt
- 1 pinch pepper
Instructions
- In a large pan/wok, add around 2 tbsp of oil on medium-high heat and cook the chicken slices for about 2mins.
- In the same pan/wok, add in the prawns and stir fry everything for a minute.
- Then add in the chinese sausage slices and stir fry for another minute. Take everything out in a bowl and set aside.
- Using the same pan/wok, heat up another 2 tbsp of oil on medium-high, then add in the carrots and cabbage and stir fry for around one minute.
- Next, add the noodles and season with the fish sauce, dark soy sauce, a pinch of salt and pepper. Stir fry for 3-5mins on medium-high heat and make sure the noodles don't stick to the wok/pan.
- Next, add the garlic chives and the cooked meats back in. Stir for a couple of minutes until everything is well combined.
- In a small/medium pan, cook some omelette with the 2 eggs. Slice the omelette in Julienne to garnish over the noodles before serving.
Video
tips
Goes perfectly with our Mauritian garlic sauce (sauce l’ail)!
Thanks for your comment!