Mine Frite

Cook the egg noodles in a large pot of boiling water for two minutes until just barely tender, still slightly firm in the centre. Drain immediately and rinse under cold water to stop the cooking. Toss with a teaspoon of sesame oil to prevent clumping.

Heat one tablespoon of vegetable oil in a large wok over very high heat until smoking. Add the sliced chicken and stir-fry for three minutes until golden and cooked through. Add the shrimp and cook for two minutes until pink. Remove everything to a plate.

Add the remaining oil to the wok. Pour in the beaten eggs and scramble them quickly for thirty seconds until just set in large, soft curds. Push the egg to the sides of the wok to make room in the centre.

Add the garlic and ginger to the centre of the wok and stir-fry for thirty seconds. Add the shredded cabbage and julienned carrots, tossing over high heat for two minutes until slightly softened but still retaining crunch and bright colour.

Add the drained noodles to the wok along with the soy sauce and oyster sauce. Toss everything together vigorously using two utensils, lifting and turning the noodles to coat them evenly with the sauce and to distribute the vegetables throughout.

Return the cooked chicken and shrimp to the wok along with the bean sprouts and scallion lengths. Toss for one final minute over the highest heat, allowing some noodles to char slightly against the hot wok surface for smoky flavour.

Drizzle with sesame oil and give one last toss. Serve the mine frite immediately on warm plates with chili sauce on the side. This Indo-Chinese-Mauritian fusion dish is the most popular street food in Mauritius and embodies the island's multicultural cuisine.