Ingredients:

400g of Chinese noodles
3 chicken breasts, sliced
3 eggs
1 carrot, peeled and coarsely grated
1 bak choy (Chinese cabbage), sliced lengthways then cut into strips
1 small package of beansprouts (optional)
Salt, freshly-ground black pepper, to taste
groundnut oil, for frying
Shrimp paste
Oyster sauce
2 stems of cives (branching onion) (or use chives)
6 garlic cloves, finely chopped
4 tbsp soy sauce
1 tsp chilli sauce (or to taste)

Slice the chicken then set in a bowl and marinate in the oyster sauce and the garlic.

Set a wok over high heat. Once hot add a little oil then beat the eggs in a bowl and add to the wok to make an omelette. Once the omelette is cooked, slide out onto a chopping board then slice into long strips. Set these aside for later.

Place the noodles in a bowl, cover with boiling water and set aside to soften (about 5 minutes).

Wipe the wok clean, set back over high heat then add 1 tbsp oil and use to stir-fry the carrot, bak choy and cive (branching onion) for 2 minutes. Add a little soy sauce and continue cooking for 2 minutes more then stir in the shrimp paste

At this point add the chicken and stir-fry for about 5 minutes or until almost cooked through. Now drain the noodles and add to the wok along with the beansprouts. Stir fry to blend with the other ingredients then add in some more soy sauce until the noodles are nicely coloured. Remember to taste as you add the soy sauce to ensure the mixture is not too salty.

Add a little chilli sauce then toss through a handful of peas (optional) and a handful of peeled prawns (again optional but a common addition). Cook until the prawns turn pink then turn the noodle mixture onto a plate, garnish with the omelette slices and serve.

Mauritius
Traditional
chicken
noodles
stir-fry, chicken, noodles, vegetables, sauces, eggs
chinese noodles, chicken breasts, eggs, carrots, bak choy, beansprouts, salt, black pepper, groundnut oil, shrimp paste, oyster sauce, cives, branching onions, garlic, soy sauce, chilli sauce