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Mauritian mine frit, a colourful plate of stir-fried noodles with chicken, shrimp, cabbage, carrots, and scallions, natural editorial food photography.

Mauritian Mine Frit (Stir-Fried Noodles with Chicken and Shrimp)

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A lively Mauritian stir-fry of noodles, chicken, shrimp, vegetables, ginger, and soy sauce.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mauritian
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Noodles and proteins
  • 12 oz fresh wheat noodles or 8 oz dried egg noodles
  • 1/2 lb boneless chicken thigh thinly sliced
  • 1/2 lb raw shrimp peeled and deveined
  • 2 tbsp neutral oil
  • 1 medium yellow onion thinly sliced
  • 2 cups shredded cabbage
  • 1 medium carrot julienned
  • 4 scallions scallions sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  • 3 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp granulated sugar
  • 1/2 tsp white pepper
  • 1 lime lime cut into wedges

Equipment

  • Wok or large skillet
  • Large pot
  • Colander
  • Chef's knife
  • Tongs

Method
 

Prepare the noodles and proteins:
  1. 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.
  2. Mix the soy sauce, oyster sauce, sugar, and white pepper in a small bowl.
  3. 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:
  1. 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.
  2. Add the noodles and sauce. Toss vigorously for 2 to 3 minutes, until hot and evenly coated.
  3. Return the chicken and shrimp to the wok and toss for 1 minute. Serve immediately with lime wedges.

Nutrition

Calories: 590kcalCarbohydrates: 70gProtein: 32gFat: 21gSaturated Fat: 4gCholesterol: 150mgSodium: 1290mgFiber: 5gSugar: 8g

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.