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★ Why You'll Love this Recipe ★
Takeout Flavor at Home
Skip the Chinese takeout—this Shrimp Mei Fun brings all the bold, savory flavors right to your kitchen. Plump shrimp, crisp veggies, and fluffy scrambled eggs are tossed with thin rice noodles and an amazing curry-infused sauce for authentic flavor with minimal fuss.
Quick and Easy Dinner
Dinner’s ready in just 30 minutes! The rice noodles cook in minutes by soaking in hot water, while the shrimp and veggies stir-fry quickly for a meal that feels effortless yet impressive.
Perfect for Busy Nights
Forgot to defrost meat? No problem—frozen shrimp work beautifully in this recipe. It’s the perfect last-minute meal that still feels fresh and flavorful, even when you’re short on time.
Great for Meal Prep
Shrimp Mei Fun isn’t just delicious fresh off the stove—it reheats beautifully. Pack it up for lunch or dinner during the week and enjoy takeout-style noodles anytime with minimal effort.
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make shrimp Mein fun at home.
- Thin rice noodles (vermicelli)
- Vegetable oil
- Shrimp. Raw, peeled and deveined.
- Garlic paste
- White onion
- Carrots
- Cabbage
- Bell pepper
- Green onions
- Eggs
- Curry powder
- Soy sauce
- Oyster sauce
- Shaoxing wine. See notes for substitutions.
- Sesame oil
- Sugar
- Black pepper
★ How to Make this Recipe ★
This dish comes together quickly, in just a few steps.
Here's a look at what you'll do:
- Soak rice noodles until soft, drain and set aside.
- Mix together sauce ingredients.
- Cook shrimp.
- Cook egg.
- Cook peppers and onions with seasonings.
- Combine everything and serve.
★ Tips & FAQs ★
If you don’t have Shaoxing wine, the best substitute is dry sherry, which has a similar flavor profile. You can also use mirin (a bit sweeter), sake, or dry white wine. For a non-alcoholic option, chicken or vegetable broth with a splash of soy sauce or rice vinegar works well.
Yes! Frozen raw shrimp work perfectly. Just thaw quickly under cold running water or in the fridge overnight, then pat dry before cooking.
Rice noodles are quick and easy—simply soak them in hot water until tender. No boiling required! This makes them perfect for a last-minute meal.
Yes it is. It reheats really well, making it a great option to pack for lunch or enjoy for dinner the next day. Store in an airtight container in the fridge for up to 3 days.
Definitely! Baby corn, carrots, snow peas, or broccoli all work well. Bean sprouts and mushrooms are also great additions. Use what you have on hand or what’s in season to make this dish your own.
★ More Chinese Food Recipes ★
Shrimp Mei Fun
Equipment
- skillet or wok
Ingredients
Noodles
- 8 oz thin rice vermicelli noodles (mei fun) plus boiling water for soaking
Stir Fry
- 2 tablespoon vegetable oil
- ½ lb raw shrimp peeled and deveined
- 2 teaspoon garlic paste
- ½ cup onion thinly sliced
- ½ cup shredded carrots
- ½ cup cabbage thinly sliced
- ½ cup red bell pepper julienned
- 2 green onions sliced diagonally
- 2 eggs
- 1 teaspoon curry powder
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or rice wine
- 2 teaspoon sesame oil
- 1 teaspoon sugar
- ½ teaspoon black pepper
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Instructions
- Place rice noodles in a large bowl and cover with hot water. Soak for 8–10 minutes until softened but not mushy. Drain and set aside.
- Whisk together sauce ingredients in a small bowl. Set aside.
- Cook shrimp. In a large wok or skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp, season lightly with salt, and cook until just pink (1–2 min per side). Remove and set aside.
- In the same pan, add a bit more oil if needed. Pour in beaten eggs and scramble until just set. Transfer to a plate.
- Add remaining oil to pan. Stir-fry onion, garlic, carrots, cabbage, and bell pepper for 2–3 minutes until slightly softened. Add curry powder and cook 30 seconds more.
- Add soaked noodles, shrimp, scrambled eggs, and green onions to the pan. Pour in the sauce. Use tongs to toss everything together until well-coated and heated through (2–3 minutes). Garnish with extra green onions, sesame seeds, or a drizzle of chili oil. Serve hot with lime wedges on the side.
Notes
- Soak rice noodles just until tender (8–10 minutes or as packaging directs). Over-soaking can make them mushy and harder to stir-fry without breaking apart.
- This dish cooks quickly, so have all your veggies chopped, shrimp peeled, and sauce mixed before you start cooking.
- Add a splash of soy sauce or chili oil at the end for extra flavor.
- Toss in more vegetables like bean sprouts, snow peas, or mushrooms if you'd like.
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