26 May 2026

Apollo Noodles UK: 8 Easy Recipes That Bring Mauritian Flavours to Your Kitchen

You’ve got a pack of Apollo Noodles. You want to cook something that actually tastes like Mauritius.

Apollo Noodles have been the nation’s favourite since 1980 — manufactured by T&T International Foods in La Tour Koenig, Mauritius, and named Top Brand of Mauritius three consecutive years running (2017–2019). They aren’t flavoured pot noodles. They are the noodle Mauritian home cooks reach for every day — for Mine Frite, Mine Bouillon, and everything in between.

This guide gives you eight Mauritian noodle recipes, the exact technique that makes them work, and everything you need to cook them from a UK kitchen.

What Apollo Noodles Actually Are — And Why It Matters for Cooking

Apollo Noodles are fine wheat-based noodles produced using locally processed flour, refined palm oil, and approved food stabilising ingredients.  T&T International Foods holds ISO 9001:2015 and HACCP certification, both accredited by UKAS (United Kingdom Accreditation Service). All Apollo products are Halal certified. The noodles contain no wax coating — strands separate naturally because of how the dough is split and steamed during manufacture.

In practice, this means: they cook in 2 to 3 minutes, hold their texture after stir-frying, and absorb sauces without becoming waterlogged. Standard UK supermarket noodles clump, break, or turn soft. Apollo Noodles do not — which is why every recipe below specifies them by name.

Apollo Noodles come in several flavours including Chicken, Curry, and Plain. For cooking Mauritian recipes, any flavour works — the seasoning sachets are set aside and your own aromatics do the work.

Apollo Noodles UK — Flavour Variants and When to Use Them

For every recipe below, the seasoning sachet is optional — use it as a base layer or skip it entirely and season from scratch. The noodle itself is what matters.

8 Mauritian Apollo Noodles Recipes

Recipe 1 — Mine Frite (Classic Mauritian Fried Noodles)

Mine Frite is the most-cooked Apollo noodle recipe in Mauritius — a dry, smoky egg stir-fry made in a single wok in under 15 minutes. It is eaten at breakfast, as a school lunch, and as a late-night meal across the island.

• Boil 1 portion Apollo Noodles for 2 minutes. Drain immediately and set aside.
• Heat 1 tablespoon oil in a wok on the highest flame until the oil shimmers and just starts to smoke.
• Crack in 1 egg. Scramble for 30 seconds — do not wait for it to fully set.
• Add the drained noodles straight onto the egg. Toss hard for 1 minute.
• Add 1 tablespoon soy sauce, 1 teaspoon oyster sauce, and a pinch of white pepper.
• Finish with 2 chopped spring onions. Plate and serve immediately.

Key technique: The wok temperature is everything. If the oil isn’t smoking before the egg goes in, the noodles steam instead of fry — and you lose the char that defines Mine Frite.

Recipe 2 — Chicken Noodle Stir-Fry (Mauritian Style)

This Mauritian chicken noodle recipe is a UK household staple for anyone who grew up eating Apollo Noodles — one pan, 20 minutes, and pantry ingredients.

• Slice 1 chicken breast thinly against the grain. Marinate in 1 teaspoon soy sauce, 1 minced garlic clove, and a pinch of ground ginger for 10 minutes.
• Fry the chicken in 1 tablespoon oil over high heat for 4 to 5 minutes until sealed and slightly golden. Remove and set aside.
• In the same pan, sauté half a finely sliced onion and 1 minced garlic clove for 1 minute.
• Add pre-cooked Apollo Noodles and 1 tablespoon soy sauce. Toss for 2 minutes.
• Return the chicken. Add 1 teaspoon sesame oil off the heat.
• Serve with sliced spring onion and a squeeze of fresh lime.

Key technique: Slicing chicken against the grain shortens the muscle fibres. The result is tender strips that stay soft after high-heat frying — not chewy or dry.

Recipe 3 — Easy Vegetable Noodle Recipe (Dry Stir-Fry)

This vegetable noodle recipe is the version most Mauritian families cook on a weeknight — quick, meat-free, and flavoured with five-spice, which is the spice that makes it distinctly Mauritian rather than generically Asian.

• Heat 2 tablespoons oil in a wok on medium-high until hot.
• Add half a sliced onion, 1 julienned medium carrot, a handful of finely shredded cabbage, and 1 minced garlic clove.
• Stir-fry for 3 minutes until the edges begin to soften and colour.
• Add pre-cooked Apollo Noodles.
• Season with 1 tablespoon soy sauce, half a teaspoon five-spice powder, and a pinch of sugar.
• Toss for 2 minutes until the noodles are coated and catching slight colour. Serve hot.

Recipe 4 — Prawn and Ginger Apollo Noodles

Light and fragrant — draws on the Chinese-Creole coastal influence in Mauritian cuisine. Ready in 20 minutes.

• Peel and devein 150g raw prawns. Toss with salt, white pepper, and half a teaspoon cornflour — keeps them plump and stops water release in the wok.
• Fry in 1 tablespoon oil over high heat, 90 seconds per side. Remove and set aside.
• In the same pan, sauté 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 2 sliced spring onions for 1 minute.
• Add pre-cooked Apollo Noodles and 1 tablespoon oyster sauce.
• Return the prawns. Toss for 1 minute and serve immediately.

Recipe 5 — Minced Meat Noodle Bowl

A filling Mauritian noodle bowl — rich, slightly sweet, built for four people. Mince cooks faster than whole cuts and produces more sauce.

• Brown 200g minced beef or pork with 1 finely chopped onion and 2 minced garlic cloves over medium heat for 8 to 10 minutes.
• Add 1 tablespoon dark soy sauce, 1 tablespoon hoisin sauce, and 60ml water.
• Simmer for 3 minutes until the sauce tightens and coats the mince.
• Divide freshly cooked Apollo Noodles into four bowls.
• Spoon the mince over the noodles.
• Finish each bowl with a fried egg and sliced spring onion.

Recipe 6 — Tofu and Pak Choi Noodles (Vegan)

A fully plant-based vegetable noodle recipe — crispy tofu, wilted pak choi, and Apollo Noodles in a sesame-soy base. Ready in 15 minutes.

• Press 150g firm tofu between two plates for 10 minutes to remove excess moisture. Cut into 2cm cubes.
• Pan-fry in 2 tablespoons oil until deep golden on two sides — about 3 minutes per side. Remove.
• In the same pan, wilt 100g pak choi with 1 minced garlic clove for 2 minutes.
• Add pre-cooked Apollo Noodles, 1 tablespoon soy sauce, and 1 teaspoon sesame oil.
• Return the tofu. Toss gently and serve.

Recipe 7 — Mine Bouillon (Mauritian Noodle Soup)

Mine Bouillon is the Mauritian noodle soup — clear-broth, deeply aromatic, lighter than ramen or laksa, and assembled at the bowl rather than cooked together. It is one of the most recognised dishes in the Mauritian diaspora kitchen.

• Simmer 2 chicken drumsticks in 1 litre of cold water with 2 slices fresh ginger, 2 whole garlic cloves, 1 star anise, and 1 teaspoon fine salt over medium heat for 25 minutes.
• Lift out the drumsticks. Shred the meat from the bone. Discard the bones and keep the broth at a gentle simmer.
• Blanch 1 portion Apollo Noodles in a separate pot for 90 seconds. Drain and place directly in a serving bowl.
• Ladle the hot broth over the noodles.
• Arrange shredded chicken, blanched bok choy, a halved soft-boiled egg, and sliced spring onion on top.

Key technique: Never cook Apollo Noodles directly in the broth. The starch they release turns the broth cloudy and starchy. Always blanch separately and combine at serving.

Recipe 8 — Spicy Seafood Apollo Noodles

Mauritius is an island — seafood is embedded in the cooking. This recipe combines three types: squid for texture, prawns for sweetness, mussels for depth.

• Prepare 100g squid rings, 80g peeled raw prawns, and 80g mussels (pat dry if defrosted).
• Sauté 1 roughly chopped onion, 2 minced garlic cloves, and 1 thinly sliced red chilli in 2 tablespoons oil for 2 minutes.
• Add the seafood. Cook for 3 to 4 minutes — until the squid turns opaque and the prawns are pink.
• Season with 1 tablespoon soy sauce, 1 teaspoon fish sauce, and half a teaspoon chilli paste.
• Add pre-cooked Apollo Noodles. Toss to coat. Serve immediately with a wedge of lime.

How to Cook Apollo Noodles Correctly — 5 Rules

Getting consistent results from every Apollo noodle recipe UK cooks attempt comes down to five techniques.

• Pre-cook and oil the noodles first — Boil for 2 minutes, drain fully, and toss immediately with 1 teaspoon of neutral oil. This stops clumping and ensures every strand makes wok contact.
• Wok temperature before anything else — The oil must be close to smoking before any ingredient goes in. If it isn’t, lower the heat and wait. A warm pan produces steamed noodles, not fried ones.
• Season in two stages — Season the vegetables or protein first, then season the noodles separately. Two light additions produce more flavour depth than one heavy pour.
• Sesame oil always off the heat — Sesame oil burns at around 175°C. Add it after the pan is off the flame. This preserves the nutty aroma that finishes most Mauritian noodle dishes.
• Cook one or two portions at a time — Filling a wok drops the temperature below frying range. If cooking for four people, do two rounds rather than one overcrowded batch.

Conclusion

Apollo Noodles have been the backbone of Mauritian cooking since 1980 — and these eight recipes bring that cooking tradition into any UK kitchen. Start with Mine Frite: one wok, 15 minutes, and you’ll understand immediately why this is the dish every Mauritian grows up eating. Then move to Mine Bouillon when you want something slower and more restorative. Every recipe here uses the same high-heat technique and the same ingredient logic Mauritian home cooks apply daily. To order Apollo Noodles alongside other authentic Mauritian groceries delivered across the UK, Mauritian Foods Online is the most complete Mauritian food shop available online.

Frequently Asked Questions

What are Apollo Noodles?

Apollo Noodles are a Mauritian brand of thin wheat instant noodles, manufactured by T&T International Foods in La Tour Koenig, Mauritius since 1980. They are ISO 9001:2015 and HACCP certified, Halal certified, and have been the leading instant noodle brand in Mauritius for over four decades. They are used in traditional Mauritian dishes such as Mine Frite and Mine Bouillon.

Are Apollo Noodles the same as pot noodles or UK instant noodles?

No. Apollo Noodles are a cooking noodle, not a flavoured pot product. The noodle is the product — the seasoning sachets are secondary and optional. They are structurally different from UK supermarket instant noodles: thinner, drier, and designed to hold up in a hot wok rather than rehydrate in boiling water.

Where can I buy Apollo Noodles in the UK?

Apollo Noodles UK are not sold in mainstream UK supermarkets. They are available online from Mauritian Foods Online, a specialist Mauritian supermarket in London that delivers across the UK. 

How do I cook Apollo Noodles for stir-fry?

Boil Apollo Noodles in unsalted water for exactly 2 minutes. Drain immediately and toss with a small amount of neutral oil. Do not rinse with cold water — this washes away the surface starch that helps sauce adhere. Use within 5 minutes while still warm.

How do I cook Apollo Noodles for soup (Mine Bouillon)?

Blanch Apollo Noodles in a separate pot of boiling water for 90 seconds. Drain and place directly into the serving bowl. Ladle the hot broth over the top. Do not boil the noodles in the broth itself — the starch they release will cloud the soup.

Are Apollo Noodles gluten-free or vegan?

Apollo Noodles contain wheat flour and are not gluten-free. The noodle strands themselves contain no animal products, making them vegan. However, some seasoning sachets contain chicken flavouring — check the variant if this matters. Several Apollo flavours are confirmed vegan by the manufacturer.

What is the difference between Mine Frite and Mine Bouillon?

Mine Frite is a dry fried noodle dish — cooked fast in a wok with egg, soy sauce, and spring onion, ready in 15 minutes. Mine Bouillon is a clear broth-based noodle soup — assembled at the bowl with shredded chicken, bok choy, and a soft-boiled egg, taking around 30 minutes. Both are traditional Mauritian Apollo noodle recipes.

What other Mauritian groceries can I order online in the UK?

Mauritian groceries UK — including Apollo Noodles, curry powders, pickles, relishes, dried fish, spices, traditional Mauritian snacks, and fresh Mauritian vegetables — are all available from  Mauritian Foods Online.