Mine Frire (Mauritian Fried Noodles)

Serves 1
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Directions

  1. 1Marinate the chicken by mixing all the ingredients in a bowl, cover and set aside.
  2. 2Marinate the chicken by mixing all the ingredients in a bowl, cover and set aside.
  3. 3Marinate the chicken by mixing all the ingredients in a bowl, cover and set aside.
  4. 4Fry off the prawn tails and setting them aside.
  5. 5Fry off the prawn tails and setting them aside.
  6. 6Fry off the prawn tails and setting them aside.
  7. 7Scramble the whisked eggs and set them aside.
  8. 8Scramble the whisked eggs and set them aside.
  9. 9Scramble the whisked eggs and set them aside.
  10. 10Fry the marinated chicken until it starts to sear around the edges.
  11. 11Fry the marinated chicken until it starts to sear around the edges.
  12. 12Fry the marinated chicken until it starts to sear around the edges.
  13. 13Add the sliced sausage and mix it with the chicken.
  14. 14Add the sliced sausage and mix it with the chicken.
  15. 15Add the sliced sausage and mix it with the chicken.
  16. 16Add the shredded Chinese cabbage and carrot cut into matchsticks.
  17. 17Add the shredded Chinese cabbage and carrot cut into matchsticks.
  18. 18Add the shredded Chinese cabbage and carrot cut into matchsticks.
  19. 19Add the spring onion and mix all the ingredients.
  20. 20Add the spring onion and mix all the ingredients.
  21. 21Add the spring onion and mix all the ingredients.
  22. 22Add the noodles, the cooked prawns, pepper, light soy sauce and oyster sauce and mix all together.
  23. 23Add the noodles, the cooked prawns, pepper, light soy sauce and oyster sauce and mix all together.
  24. 24Add the noodles, the cooked prawns, pepper, light soy sauce and oyster sauce and mix all together.
  25. 25Add the cooked egg, the green parts of the spring onion and bean sprouts and toss all together.
  26. 26Add the cooked egg, the green parts of the spring onion and bean sprouts and toss all together.
  27. 27Add the cooked egg, the green parts of the spring onion and bean sprouts and toss all together.

Ingredients

  • 3 chicken thigh fillets
  • 3 chicken thigh fillets
  • 3 chicken thigh fillets
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp Chinese cooking wine
  • 1 tbsp Chinese cooking wine
  • 1 tbsp Chinese cooking wine
  • 1 tsp oil
  • 1 tsp oil
  • 1 tsp oil
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • for cooking Neutral oil
  • for cooking Neutral oil
  • for cooking Neutral oil
  • 10 to 12 prawn tails
  • 10 to 12 prawn tails
  • 10 to 12 prawn tails
  • 3 whisked eggs
  • 3 whisked eggs
  • 3 whisked eggs
  • 2 sliced Chinese sausage
  • 2 sliced Chinese sausage
  • 2 sliced Chinese sausage
  • 0.66 cup carrot cut into matchsticks
  • 0.66 cup carrot cut into matchsticks
  • 0.66 cup carrot cut into matchsticks
  • 0.66 cup shredded Chinese cabbage
  • 0.66 cup shredded Chinese cabbage
  • 0.66 cup shredded Chinese cabbage
  • 3 sliced into 4 cm lengths, white and green parts separated spring onion
  • 3 sliced into 4 cm lengths, white and green parts separated spring onion
  • 3 sliced into 4 cm lengths, white and green parts separated spring onion
  • 1 kg hokkien noodles
  • 1 kg hokkien noodles
  • 1 kg hokkien noodles
  • for cooking pepper
  • for cooking pepper
  • for cooking pepper
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 1 cup bean sprouts
  • 1 cup bean sprouts
  • 1 cup bean sprouts

Equipment

woklarge panspatulawooden spoontongs

Tips

  • This recipe is all about preparation, just like any stir-fry.
  • Usually eaten with chili sauce, but the creator thinks it's perfect by itself.
  • Using Taiwanese sausage instead of lap cheong provides a chewuer texture, and richer and sweeter flavor, taking the dish to the next level.
  • Marinate the chicken by mixing all the ingredients in a bowl. Cover and set aside for 20 - 30 minutes.
  • Cook, breaking with a spatula or wooden spoon until scrambled.
  • Toss and cook for 2 - 3 minutes then toss through the cooked egg, green parts of the spring onion and bean sprouts.
  • 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 whisked eggs and swirl around wok to cover as much surface area as possible.
  • Place the pan back on the heat and add some oil.
  • Cook the chicken until it starts to brown, about 5 minutes, then add in the Chinese sausage.
  • Toss through the carrot, cabbage and the white part of the spring onion for 2 - 3 minutes.
  • Add the hokkien noodles in along with the cooked prawns, pepper, light soy sauce and oyster sauce.
  • Toss and cook for 2 - 3 minutes then toss through the cooked egg, green parts of the spring onion and bean sprouts.
  • Heat some oil in a wok or large pan over medium to high heat and fry prawns until just cooked.