Go Back
–+ servings
A pan filled with stir-fried vermicelli noodles, shrimp, sliced red peppers, carrots, and green onions, garnished with sesame seeds and fresh herbs, on a wooden table.

Shrimp Mei Fun Recipe

This Shrimp Mei Fun cooks quickly and keeps everything moving in one pan. The noodles soak instead of boil, the shrimp cooks in minutes, and the sauce comes together in one bowl. You end up with tender noodles, juicy shrimp, and crisp vegetables in a light curry sauce that coats everything evenly.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course, main dish
Cuisine asian, Chinese, Malaysian
Servings 4 Servings
Calories 401 kcal

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.
    A white bowl filled with dark soy sauce mixed with spices and seasonings, seen from above on a light surface.
  • 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.
    Cooked shrimp arranged in a pile inside a black wok pan, placed on a light marble surface.
  • 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.
    A round, shallow layer of beaten eggs is cooking in a black frying pan with a brown handle on a light-colored, marble surface. Bubbles have formed on the egg mixture.
  • 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.
    A wok with chopped vegetables separated into sections, including carrots, cabbage, onions, and red bell peppers, on a light-colored countertop.
  • 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.
    A wok containing cooked rice noodles, scrambled eggs, sautéed shrimp, and chopped green onions, arranged separately before mixing.
  • 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

1. If the noodles sit too long in water, they can turn soft and break apart in the pan. Drain them as soon as they loosen and still feel slightly firm.
2. You can swap in chicken, pork, or tofu for the shrimp and keep the same method.

Nutrition

Calories: 401kcalCarbohydrates: 55gProtein: 17gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 173mgSodium: 591mgPotassium: 353mgFiber: 2gSugar: 4gVitamin A: 3328IUVitamin C: 26mgCalcium: 82mgIron: 2mg
Tried this recipe?Let us know how it was!