{"id":335988,"date":"2026-10-24T08:07:26","date_gmt":"2026-10-24T04:07:26","guid":{"rendered":"https:\/\/real-estate-mauritius.mu\/?p=335988"},"modified":"2026-10-24T08:09:06","modified_gmt":"2026-10-24T04:09:06","slug":"mauritian-mine-bouille-recipe","status":"publish","type":"post","link":"https:\/\/real-estate-mauritius.mu\/en\/mauritian-mine-bouille-recipe\/","title":{"rendered":"Mine Bouille: the Mauritian Boiled Noodles Recipe"},"content":{"rendered":"

Mine bouille is Mauritius’s boiled egg noodles: the noodles go into boiling water for a couple of minutes and are served under a topping, most often minced beef cooked with oyster sauce and soy sauce, but also a tomato rougaille or a fried egg. For four people you need 400 to 500 g of noodles, 250 to 350 g of minced beef and about twenty minutes. Unlike mine frit<\/a>, nothing goes into the wok. The noodles stay plain, and the topping makes the dish.<\/p>\n

Mine bouille vs mine frit<\/h2>\n

Both dishes belong to Sino-Mauritian cooking and use the same noodles, but they are cooked differently. For mine frit, the noodles are stir-fried in a wok with vegetables and meat. For mine bouille, they are simply boiled and then put on a plate or in a bowl. An expat forum puts it plainly: they are two different dishes.<\/p>\n

A travel blog that tried the dish on the island describes two ways of serving it. The dry version, sometimes called “touni”, comes with a sauce and either meat, minced meat or a fried egg cooked on one side only, the “\u0153uf miroir”. The soup version sits in a clear chicken broth flavoured with ginger and garlic, with bean sprouts, cabbage and spring onion. Each restaurant decides which one you get, so ask when you order whether the dish comes with or without broth.<\/p>\n

Ingredients for 4 people<\/h2>\n