Shrimp Mei Fun Recipe
Chinese · Main course · 30 min total
A classic Chinese takeout dish featuring thin rice noodles stir-fried with succulent shrimp, vegetables, and a savory soy-based sauce. This quick and easy recipe brings authentic flavor to your home kitchen.
20
min prep
min prep
10
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 8 oz dried mei fun (rice vermicelli)
- 12 oz large shrimp, peeled and deveined
- 2 tbsp vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup shredded cabbage
- 1/2 cup julienned carrot
- 2 green onions, cut into 2-inch pieces
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/4 tsp white pepper
- 1/4 cup chicken broth or water
Instructions
- Soak rice noodles in warm water for 15 minutes until softened. Drain well and set aside.
- Season shrimp with a pinch of salt and white pepper. Heat 1 tbsp oil in a wok or large skillet over high heat. Cook shrimp until pink, about 2 minutes per side. Remove and set aside.
- Add remaining 1 tbsp oil to the wok. Scramble eggs quickly, breaking into small pieces. Remove and set aside with shrimp.
- Add onion and garlic to the wok; stir-fry for 1 minute. Add cabbage and carrot; stir-fry for 2 minutes until slightly tender.
- Add drained noodles, soy sauce, oyster sauce, sugar, white pepper, and broth. Toss and stir-fry for 2-3 minutes until noodles are well coated and heated through.
- Return shrimp and eggs to the wok. Add green onions. Toss everything together for 1 minute. Serve immediately.
Tips
- Do not overcook the noodles; they should remain slightly chewy.
- For extra flavor, add a splash of sesame oil at the end.
- Substitute chicken or pork for shrimp if desired.
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