Waiting for a cook

Mine Bouille

Mauritius

What we know so far

Mine bouille is the soup side of Mauritian noodle cooking, where mine frite is the fried side: fresh egg noodles boiled briefly and dropped into a deep bowl over a spoon each of light soy, sesame oil and fish sauce, topped up with the hot cooking water or a chicken broth, and finished with whatever the stall has, usually marinated chicken, a fried egg (dizef roti), boulettes chouchou (chayote dumplings), spring onion and a spoon of chilli paste. It is the Sino-Mauritian answer to ramen, sold from noodle counters all day and made at home when someone is unwell or in a hurry.

The draft was written from 2 published sources and holds 9 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Mine Bouille

Mauritius

What we know so far

The draft was written from 2 published sources and holds 9 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting