MAURITIAN · SHARED BY Akhil Gopinatha Kurup

Mauritian Vegetable Mine Frite

A beloved Sino-Mauritian street food classic featuring stir-fried yellow noodles tossed with crisp garden vegetables, aromatic garlic, savory soy sauces, and topped with delicate golden omelette ribbons.

Prep 20 min · Cook 15 min · Serves 2 · 0 unique views

Ingredients

300g Fresh Mauritian-style yellow egg noodles (or fresh chow mein noodles)2 large Eggs3 cloves Garlic, finely minced1 Fresh red bird's eye chili, thinly sliced1 medium (approx. 80g) Carrot, cut into matchsticks1.5 cups Green cabbage, finely shredded1 cup Bok choy or choy sum, chopped into bite-sized pieces1 cup Fresh bean sprouts3 stalks Spring onions, cut into 2-inch batons2.5 tbsp Vegetable oil1.5 tbsp Light soy sauce1 tbsp Dark soy sauce1 tbsp Vegetarian stir-fry mushroom sauce1 tsp Toasted sesame oil1/2 tsp Ground white pepper

Cooking steps

1.Whisk the eggs with a pinch of salt and a pinch of ground white pepper. Heat 1/2 tablespoon of oil in a wok over medium heat, pour in eggs to form a thin omelette, cook for 1 minute until set, flip, remove, roll tightly, slice into thin strips, and set aside.

2.Bring a pot of water to a boil, blanch the fresh noodles for 1 to 2 minutes until tender but firm to the bite, drain thoroughly in a colander, and toss with 1 teaspoon of sesame oil to keep them from sticking.

3.In a small prep bowl, stir together the light soy sauce, dark soy sauce, vegetarian mushroom stir-fry sauce, remaining white pepper, and 1 tablespoon of water until combined.

4.Set a wok over high heat until lightly smoking, then pour in the remaining 2 tablespoons of vegetable oil.

5.Add the minced garlic and sliced chili to the hot oil, stir-frying vigorously for 20 seconds until fragrant without browning.

6.Toss in the shredded cabbage and carrots, stir-frying briskly over high heat for 2 minutes to retain crunch.

7.Add the chopped bok choy and bean sprouts, tossing constantly for another 1 minute until slightly wilted.

8.Add the blanched noodles to the wok, loosen them with tongs, and immediately pour the prepared sauce mixture evenly over the ingredients.

9.Toss and stir-fry continuously on high heat for 2 to 3 minutes until all noodles are uniformly colored, steaming, and infused with wok hei.

10.Remove wok from the heat, fold through the spring onions and half of the prepared omelette strips, transfer to serving plates, and garnish with the remaining omelette strips on top.

Chef tips

For an authentic Mauritian street food flavor, serve accompanied by homemade 'sauce l'ail' (garlic sauce made of minced garlic, white vinegar, water, and salt) and piment écrasé (crushed chili paste).

Keep the heat at maximum throughout the stir-frying process and avoid overcrowding the pan to prevent the vegetables from steaming and releasing excess moisture.

To adapt this dish to a fully vegan diet, omit the egg omelette garnish and substitute with pan-seared golden tofu strips.

If fresh yellow egg noodles are not readily accessible, fresh ramen noodles or cooked dry chow mein noodles can be substituted with great results.

AI-generated recipe shared by a community member. Verify food safety and allergens independently.