Bouillon Mee-Foon

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Bouillon Mee-Foon is a Chinese style dish with chicken, Chinese spinach and rice noodle.

As with many Mauritian meals, this dish is an adaptation of traditional Chinese Mee Foon soup.


  • oil
  • 250g diced chicken fillets
  • pepper and soy sauce
  • 125g thin rice noodles
  • 1 tbsp oyster sauce
  • 1 bunch Chinese spinach
  • 30g bamboo shoots
  • 50g champignons
  • 4 eggs



  1. Marinate the diced chicken pieces with the soy sauce, pepper and 3 tablespoons of oil, and leave for a few minutes.
  2. In the marinated chicken, add 3 cups of water and stir.
  3. Add in the rice noodles and the oyster sauce.
  4. Bring the broth to the boil and until the chicken becomes tender. Add extra water if needed, if the soup is too thick.
  5. Add in the chopped Chinese spinach, the champignons and the bamboo shoots and stir.
  6. Break the eggs carefully into the pot and stir slowly, allowing the eggs to cook.
  7. Remove from stove once the eggs are blended in.
  8. Add salt and pepper to taste.


Serve hot in a large bowl, with a chilli sauce.

Bon Appetit!