Mine frit is a popular Mauritian street-food style noodle stir-fry, combining chewy noodles with chicken, shrimp, crisp vegetables, ginger, and savoury sauces.
Cook the noodles just until tender, sear the proteins separately, and bring everything together over high heat so the vegetables remain lively.
Have every ingredient measured before the wok is hot; the final stir-fry comes together in only a few minutes.
Serving Suggestions
Serve immediately with lime wedges, sliced chiles, and a small dish of chili sauce or pickled vegetables.
Recipe Notes
Keep leftovers refrigerated for up to 2 days and reheat in a hot skillet rather than the microwave when possible.
Mauritian Mine Frit (Stir-Fried Noodles with Chicken and Shrimp)
A lively Mauritian stir-fry of noodles, chicken, shrimp, vegetables, ginger, and soy sauce.
Ingredients
Equipment
Method
Prepare the noodles and proteins:
- Cook the noodles according to the package directions until just tender. Drain, rinse briefly under cool water, and toss with a few drops of oil.
- Mix the soy sauce, oyster sauce, sugar, and white pepper in a small bowl.
- Heat half the oil in a wok over high heat. Stir-fry the chicken for 4 to 5 minutes, until cooked through. Add the shrimp and cook for 2 minutes, until pink. Transfer to a plate.
Stir-fry and serve:
- Add the remaining oil to the wok. Stir-fry the onion, garlic, and ginger for 1 minute, then add the cabbage, carrot, and scallions and cook for 2 minutes.
- Add the noodles and sauce. Toss vigorously for 2 to 3 minutes, until hot and evenly coated.
- Return the chicken and shrimp to the wok and toss for 1 minute. Serve immediately with lime wedges.
Nutrition
Notes
- Do not overcook the noodles before stir-frying because they soften again in the wok.
- Replace the oyster sauce with a vegetarian mushroom sauce only if you are intentionally changing the recipe; the classification here is for the ingredients as written.
