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I love cooking this Shrimp Mei Fun because it’s so quick and easy, but also full of flavor. Rice vermicelli noodles, shrimp, and eggs are seasoned with curry powder for a one-pan dinner that everyone in my family loves. And it only takes about 30 minutes to make, too!
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Mei fun shows up in a lot of American Chinese restaurants. I like that the seasoning stays simple and lets the noodles and shrimp come through. You can switch the protein or add more vegetables without changing the method.
This recipe is similar to Singapore Noodles in that it uses thin rice noodles and is flavored with curry powder, soy sauce, and Shaoxing wine. It’s a bit simpler and lighter, though, since it leaves out the Char Siu Pork, using only shrimp and eggs for protein.
Ingredient Notes
Rice vermicelli noodles are thin and cook quickly with just a soak in hot water. They can turn soft if left too long, so I drain them as soon as they feel tender. They should still have a slight bite before they go into the pan.
Shrimp cooks fast and stays tender if you pull it from the heat as soon as it turns pink. I use medium shrimp here so they mix easily with the noodles. If they are large, I cut them into smaller pieces so every bite gets a bit of everything.
Shaoxing wine adds depth to the sauce and gives the noodles that familiar restaurant flavor. If you do not have it, dry sherry works well. The curry powder should be mild and used lightly so it warms the dish without taking over.
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How to Make Shrimp Mei Fun
This comes together quickly once everything is prepped, and the cooking part moves fast. Here’s how it goes:
- Soak the rice vermicelli in hot water until just tender, then drain.
- Mix the sauce ingredients together.
- Cook the shrimp in a hot pan and then remove them to a bowl.
- Scramble the eggs in the same pan transfer them to the bowl with the shrimp.
- Stir-fry the onion, garlic, and vegetables in the skillet.
- Add the curry powder and then return the noodles, shrimp, and eggs to the pan and pour in the sauce.
- Toss everything together until the noodles are coated and heated through. Top with green onions and serve.
More Ways to Use Rice Vermicelli Noodles
Rice vermicelli is one of the easiest noodles to keep around because it cooks fast and works in both hot and cold dishes. I use it for quick stir-fries like this one, but it also works well in brothy soups or tossed with herbs and a light dressing. The texture stays light, so it pairs well with bold sauces or fresh toppings.
I use rice vermicelli noodles in dishes like this Vietnamese-style Hot and Sour Vermicelli Soup or Thai Noodle Soup, toss them with herbs and serve them alongside Lemongrass Chicken. They are perfect for noodle stir-fries, like Singapore Noodles, and cold noodle salads like Yum Woon Sen. They’re also great as a filling for Vietnamese Spring Rolls where the noodles add body without weighing things down.
Shrimp Mei Fun Recipe
Ingredients
For the noodles
- 8 ounces thin rice vermicelli noodles
- Boiling water for soaking
For the stir-fry
- 2 tablespoons vegetable oil
- 1/2 pound shrimp peeled and deveined
- 2 cloves garlic minced
- 1/2 medium onion thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cabbage
- 1/2 red bell pepper cut into thin strips
- 2 green onions sliced diagonally
- 2 eggs lightly beaten
- 1/2 to 1 teaspoon mild curry powder
For the sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
Instructions
- Place the rice vermicelli in a large bowl and cover with boiling water. Let them sit until tender but still slightly firm. Drain well so they do not continue to soften.
- In a small bowl, stir together the soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, and black pepper. Keep the sauce nearby so you can add it quickly during cooking.
- Heat part of the oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and cook until they turn pink and opaque. Remove them from the pan and set aside.
- Add a little more oil if needed, and add the beaten eggs to the skillet. Stir gently until they form soft curds. Transfer them to a plate.
- Add the remaining oil to the pan and cook the onion, garlic, carrots, cabbage, and bell pepper, stirring often so they soften slightly but keep some texture. Add the curry powder and stir to coat the vegetables evenly.
- Add the drained noodles, cooked shrimp, and scrambled eggs back into the pan. Pour in the sauce and use tongs to toss the noodles so everything mixes well. Cook until the noodles are heated through and evenly coated.
- Add the green onions and give everything one last toss. Serve the noodles hot, with extra green onions or a drizzle of chili oil if you like.
Notes
2. You can swap in chicken, pork, or tofu for the shrimp and keep the same method.
Nutrition
Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen Obsession and Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin