Entree: Mauritius – Northern Culinary Region – Mine Frite (Mauritian-style stir-fried noodles with soy-seasoned chicken and mixed vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) dried egg noodles or Chinese-style wheat noodles
- 2 tbsp (30 ml) vegetable oil, divided
- 8 oz (225 g) boneless chicken thigh, sliced thinly
- 2 large eggs, beaten
- 1 medium onion, thinly sliced (about 5 1/4 oz (150 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 medium carrot, julienned (about 2 1/2 oz (70 g))
- 2 cups (150 g) shredded cabbage
- 3 scallions (green onions), sliced (about 1 9/16 oz (45 g))
- 1 cup (100 g) bean sprouts, rinsed
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce or additional light soy if unavailable
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sesame oil
- 1/4 tsp (0.5 g) ground white pepper or black pepper
- 1/2 tsp (3 g) salt, or to taste
- 1 lime, cut into wedges for serving (optional)

Show original ingredient measurements

- 8 oz (225 g) dried egg noodles or Chinese-style wheat noodles
- 2 tbsp (30 ml) vegetable oil, divided
- 8 oz (225 g) boneless chicken thigh, sliced thinly
- 2 large eggs, beaten
- 1 medium onion, thinly sliced (about 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 medium carrot, julienned (about 70 g)
- 2 cups (150 g) shredded cabbage
- 3 scallions (green onions), sliced (about 45 g)
- 1 cup (100 g) bean sprouts, rinsed
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce or additional light soy if unavailable
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sesame oil
- 1/4 tsp (0.5 g) ground white pepper or black pepper
- 1/2 tsp (3 g) salt, or to taste
- 1 lime, cut into wedges for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Cook the egg noodles according to package instructions until just al dente. Drain, toss with 1 tsp (5 ml) sesame oil to prevent sticking, and set aside.
2. Whisk together light soy sauce, dark soy sauce, oyster sauce, and white pepper in a small bowl; set sauce mixture aside.
3. Heat 1 tbsp (15 ml) vegetable oil in a large wok or skillet over high heat. Add the beaten eggs and scramble quickly until just set; transfer to a plate.
4. Add the remaining 1 tbsp (15 ml) oil to the hot wok. Add the sliced chicken and stir-fry until cooked through and lightly browned, about 4–5 minutes. Remove and set aside with the eggs.
5. Reduce heat to medium-high. Add the onion and garlic and stir-fry until fragrant and translucent, about 2 minutes. Add carrot and cabbage and stir-fry 2–3 minutes more until vegetables are crisp-tender.
6. Return the cooked chicken and scrambled eggs to the wok. Add the drained noodles, bean sprouts, and the sauce mixture. Toss vigorously for 2–3 minutes until the noodles are evenly coated and heated through. Add scallions and adjust seasoning with salt.
7. Serve hot with lime wedges on the side for squeezing over, if desired.

1. Cook the egg noodles according to package instructions until just al dente. Drain, toss with 1 tsp sesame oil to prevent sticking, and set aside.
2. Whisk together light soy sauce, dark soy sauce, oyster sauce, and white pepper in a small bowl; set sauce mixture aside.
3. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the beaten eggs and scramble quickly until just set; transfer to a plate.
4. Add the remaining 1 tbsp oil to the hot wok. Add the sliced chicken and stir-fry until cooked through and lightly browned, about 4–5 minutes. Remove and set aside with the eggs.
5. Reduce heat to medium-high. Add the onion and garlic and stir-fry until fragrant and translucent, about 2 minutes. Add carrot and cabbage and stir-fry 2–3 minutes more until vegetables are crisp-tender.
6. Return the cooked chicken and scrambled eggs to the wok. Add the drained noodles, bean sprouts, and the sauce mixture. Toss vigorously for 2–3 minutes until the noodles are evenly coated and heated through. Add scallions and adjust seasoning with salt.
7. Serve hot with lime wedges on the side for squeezing over, if desired.