Recipe for Mauritian Fried Noodles
This is one of my favourite local (Mauritian) dishes. Strangely enough, every time I cook it for someone, they always ask me for the recipe. I never cook with recipes. Recently, I cooked this for my parents-in-law and they asked me for the recipe. So I decided to put it on hub pages, then the recipe will be available for everyone.
Please note that this dish is very versatile and you can use more of the incredients you like and less of the ones you do not like. Hence, quantities stated are only meant to be a starting guideline and later you can adjust them to taste.
Ingredients [All quantities are approximate]
Egg Noodles for 4 (200 g)
300-400g of chicken breast filets(Replace with 300 g of Tofu cut in strips if you are Vegetarian)
2 big handful raw cashew nuts
4 small carrots (4-6 inches long)
1 can of sweet corn (150 g)
2 medium sized onions
3 garlic cloves
A piece of ginger (1 inch in length)
Freshly ground cumin seeds to marinate the chicken (or powdered cumin)
Lots of dark soya sauce to marinate everything!
Fresh coriander leaves (cilantro)
Cut chicken in small pieces
Marinate with cumin and soya sauce
Wash and drain corn and put in a large bowl and add soya sauce
Peel carrots and cut in thin strips and add to bowl and add soya sauce
Slice mushrooms and add to bowl and add soya sauce
In a separate dish add soya to the cashew nuts
Chop onions, garlic and ginger
Beat eggs, add some coriander leaves, salt and pepper and make an omelette but without milk. This can be done at any time.
In a wok fry onion, garlic and ginger until onion is brown, then add chicken with all the sauce, this should be moist so if it looks dry add more soya sauce.
When chicken is sealed add the rest of the vegetables and then the cashew nuts. Cook until everything is well cooked. No need to add salt as soya sauce is very salty.
While the mix is cooking, cook the noodles as per instructions on packet. It is better to undercook than overcook at this stage!
Drain and leave in the sieve with a drop of oil added so noodles do not stick.
Take the omelette and roll it and cut it in thin strips.
Take some noodles, put in a mixing bowl , add chicken vegetable mix, some cashew nuts and mix well and add some soya sauce. Transfer to a large oiled non-stick saucepan. Then sprinkle some of the omelette strips and coriander leaves.
Repeat with some more noddles (3-4 times) until all the incredients are used up.
Put a hole in the middle and leave on low heat for 15 minutes or until hot.
Serve with a good bottle of white wine, preferably Chablis or Sancere!
PS : SINCE I WROTE THIS HUB I HAVE BECOME VEGETARIAN AND HAVE TRIED THIS SAME RECIPE BY REPLACING THE CHICKEN WITH TOFU AND IT WAS STILL AS YUMMY!
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