Recipe
🥙 LUNCH
Mine Frite
Wok-fried egg noodles tossed with chicken, prawns, and vegetables in a savory sauce, Mauritius's favorite street lunch.
Mauritian · easy · serves 4
prep 20 min · cook 15 min
~464 cal · 40g protein · 53g carbs · 11g fat · 8g fiber · 9g sugars · 3g sat fat (estimated, per serving)
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Mine frite, fried noodles, is one of Mauritius's most popular street foods and home lunches, a legacy of the island's Sino-Mauritian community that has been embraced by all. Sold from stalls and served in homes, it is an everyday lunch across the island.
Fresh egg noodles are stir-fried hard in a hot wok with chicken, prawns, and vegetables, tossed in a savoury sauce of soy, oyster and with a little sesame oil, then finished with spring onion and fine strips of thin omelette. The dish reflects Mauritius's melting-pot food culture, Chinese technique with island ingredients, and is endlessly adaptable. Quick, savoury, and satisfying, it is the taste of a Port Louis lunch counter.
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Make it yours
✓ Naturally dairy-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
1 lb fresh egg noodles
8 oz chicken, sliced
6 oz prawns
3 eggs
1/4 cup soy sauce and oyster sauce
2 tsp
1 tsp sesame oil
4 cups cabbage, carrot, and bean sprouts
1/2 cup spring onion and garlic
Instructions
1
Boil the noodles briefly, drain, and toss with a little oil.
2
Beat the eggs, cook them flat as a thin omelette, roll it up and slice it into fine strips; set aside.
3
Stir-fry the garlic, chicken, and prawns in a hot wok, then add the vegetables.
4
Add the noodles, the soy and oyster sauces, the fish sauce, and the sesame oil, and toss hard over high heat until glossy and coated.
✎ Chef’s note
Keep the wok blazing hot and the noodles moving so they take on a little smoky char rather than clumping and going soft.
5
Finish with spring onion and lay the omelette strips over the top to serve.
Sino-Mauritian tradition.
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🌏 While it simmers, know your destination
📍
Port Louis. Port Louis is a Creole crossroads, where Indian, Chinese, African, and French cooking meet. Dholl puri, a soft split-pea flatbread rolled around bean curry and chili, outsells everything on the street, alongside rougaille tomato stews and octopus curry.
🗺️
Mauritius. Mauritian cuisine is a true melting pot, fusing Indian, Creole, Chinese, and French flavors into curries, rougaille tomato stews, and street-food dholl puri. Chili, coriander, and island produce define its vibrant plate.
🌍
Africa. Much of what reads as timeless African cooking is younger than the Atlantic crossings. Maize, cassava, groundnut, chilli and tomato all arrived from the Americas after 1500 and pushed older crops aside; millet, sorghum, teff, yam and fonio are the ones that were already here, and the map still shows the join.
The story behind this dish is up top, worth a read while the pot works.
More from Mauritius
Dholl PuriFeather-soft flatbreads with ground split peas hidden in the dough, folded around bean curry and chutney.
RougailleA Creole tomato stew of Mauritius, simmered with thyme, ginger, and curry leaf around fish or sausage.
Farata with Butter Bean CurryFlaky griddled flatbread (farata) served with a light butter-bean curry, a popular Mauritian breakfast.
Browse all Mauritius recipes →
Good to know
You’ll need: Wok, Whisk.
Storing it: Best fresh. Leftovers keep 2 days refrigerated; loosen with a splash of water or oil as you reheat so they do not clump.
Make it a Mauritius meal
AloudaDrink
NapolitaineDessert
RougailleDinner
Similar dishes from around the world
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Khao PoonLaos
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Cuisine
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Frequently asked questions
What is Mine Frite?
Wok-fried egg noodles tossed with chicken, prawns, and vegetables in a savory sauce, Mauritius's favorite street lunch.
Where does Mine Frite come from?
Mine Frite is a Mauritian dish from Port Louis, Mauritius.
Can Mine Frite be made vegan, gluten-free, or dairy-free?
This Mine Frite recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Mine Frite safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Mine Frite take to make?
About 35 minutes total (20 minutes prep, 15 minutes cooking), serving 4.
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