Mauritian Noodles

Name: Mauritian Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp Dark Soy Sauce; 1 tbsp Garlic and Ginger Paste; 1 tsp White Caster Sugar; 0.5 tsp Ground White Pepper; 20g Fresh Chives, cut into 5cm pieces; 2 tbsp Vegetable Oil; 1 large Carrot, julienned; 4 Spring Onions, cut into 5cm pieces; 125g Baby Corn, halved on the diagonal; 2 heads Pak Choi, chopped; 1 tsp Sesame Oil, to finish; 1 tbsp Oyster Sauce, or vegetarian alternative; 1 tbsp Light Soy Sauce; 300g Pre Cooked Noodles

by Shelina Permalloo

Pescatarian

Dairy Free

15m prep time

25m total time

Easy level

14 ingredients

Mauritian Noodles recipe by Shelina Permalloo

This recipe reminds me of sitting with my feet in the sand at Belle Mare, a beach on Mauritius, enjoying these noodles from a take-away container doused with a heavy portion of garlic water with which we typically serve this dish, and a large dollop of chilli paste. The most important part of this recipe is preparation! Get your sauce ready first, then everything else falls into place effortlessly. You can grab pre-cooked noodles for extra convenience; then it’s all about tossing in whatever veggies you have to hand for a delicious, no-waste meal that is ready in minutes. I get my daughter to do the veg prep with me, and it comes together like a dream!

Method

Based on 2 servings, adjust as needed.

Step 1

Make the sauce by stirring together all the ingredients in a jug, then set aside.

Step 2

Heat half the vegetable oil in a large saucepan over a high heat. Add the spring onions, baby corn, carrot and pak choi, and fry for 2–3 minutes, until just softened, then remove from the pan and set aside.

Step 3

Add the remaining oil to the pan and toss in the noodles. Fry for 2–3 minutes, stirring so that the noodles separate, then return the veggies to the pan. Pour in the sauce and fry it all together for a few more minutes.

Step 4

Turn off the heat, sprinkle over the chives and drizzle over some sesame oil to finish.

Ingredients
Based on 2 servings

1 tbsp Dark Soy Sauce 1 x Sainsbury's Dark Soy Sauce 150ml
1 tbsp Garlic and Ginger Paste 1 x KTC Minced Garlic & Ginger Paste 210g
1 tsp White Caster Sugar 1 x Sainsbury's White Granulated Sugar 1kg
0.5 tsp Ground White Pepper 1 x Sainsbury's Ground White Pepper 44g
20g Fresh Chives, cut into 5cm pieces 1 x Sainsbury's Bunched Chives 20g
2 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
1 large Carrot, julienned 1 x Sainsbury's Loose Carrots
4 Spring Onions, cut into 5cm pieces 1 x Sainsbury's Spring Onions Bunch 100g
125g Baby Corn, halved on the diagonal 1 x Sainsbury's Baby Corn, SO Organic 125g
2 heads Pak Choi, chopped 1 x Sainsbury's Pak Choi 250g
1 tsp Sesame Oil, to finish 1 x KTC Pressed Toasted Pure Sesame Oil 250ml
1 tbsp Oyster Sauce, or vegetarian alternative 1 x Sainsbury's Oyster Sauce 150ml
1 tbsp Light Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
300g Pre Cooked Noodles 2 x Sainsbury's Egg Noodles 300g