Hey noodle lovers! Today I’m gonna share everything you need to know about one of my absolute favorite Asian dishes – Shrimp Mei Fun. As someone who’s totally obsessed with Asian cuisine, I’ve made this dish countless times and can’t wait to help you master it too!
What is Shrimp Mei Fun?
Shrimp Mei Fun (also called Shrimp Mai Fun) is a mouthwatering stir-fried noodle dish made with thin rice vermicelli noodles, tender shrimp, and colorful veggies in a savory sauce. This popular Chinese-American takeout favorite actually isn’t originally from Singapore (despite sometimes being called Singapore noodles at restaurants!).
Key Components
The Noodles
- Mei Fun Noodles: These are thin, delicate rice vermicelli noodles that are naturally gluten-free
- Texture: When cooked properly, they should be soft but still have a nice bite (al dente)
- Pre-cooking: They come pre-cooked and dried – you just need to soak or briefly cook them
The Protein
- Fresh or frozen shrimp (cleaned and deveined)
- Medium-sized shrimp work best
- Marinated in:
- Cornstarch
- Oyster sauce
- Shaoxing wine (or white wine vinegar)
- White pepper
- Oil
The Veggies
Common vegetables include
- Shredded cabbage
- Julienned carrots
- Sliced shallots
- Scallions
- Fresh ginger
How to Make Perfect Shrimp Mei Fun
Prep the Noodles
- Cook rice noodles according to package instructions
- Rinse with cold water to stop cooking
- Drain thoroughly
- Toss with oil and soy sauce
Marinate the Shrimp
- Mix shrimp with marinade ingredients
- Let sit for 20 minutes
- Don’t skip this step – it adds tons of flavor!
The Stir-Fry Process
1. Heat wok until very hot2. Add oil and aromatics (ginger, shallots)3. Cook marinated shrimp until pink4. Add vegetables5. Stir in seasonings6. Add noodles7. Toss everything togetherPro Tips from My Kitchen
- Have all ingredients prepped before you start – stir-frying moves fast!
- Don’t oversoak the noodles or they’ll get mushy
- Toss noodles with oil/soy sauce right after cooking
- Don’t overcook the shrimp – they should be just pink
- Use high heat and keep things moving in the wok
Customization Options
Feel free to make this dish your own! Some ideas
- Extra Veggies: Add bell peppers, bean sprouts, mushrooms, or snow peas
- Protein Swap: Try chicken, beef, tofu, or eggs instead of shrimp
- Sauce Additions: Fish sauce, hoisin sauce, or chili sauce for extra flavor
- Heat Level: Add fresh chilies or chili oil to taste
Storage & Reheating
- Keeps in fridge: 3-4 days in airtight container
- Freezer-friendly: Up to 2 months (texture may change slightly)
Reheating Methods:
- Microwave: 1-2 minutes, covered
- Stovetop: Quick stir-fry with splash of water
- Steamer: 5 minutes until heated through
Why We Love This Dish
I gotta say, Shrimp Mei Fun is pretty much the perfect weeknight dinner. It’s
- Ready in under 30 minutes
- Customizable to your taste
- Complete meal in one dish
- Great for using leftover veggies
- Lighter than many takeout options
Serving Suggestions
Make it a complete meal by adding:
- Hot and sour soup
- Spring rolls
- Asian cucumber salad
- Chinese tea
Common Questions I Get
Q: Can I make this gluten-free?
A: Yep! Just use tamari instead of soy sauce and check your other sauce ingredients.
Q: My noodles got sticky – help!
A: Make sure to rinse with cold water after cooking and toss with oil right away.
Q: No Shaoxing wine – now what?
A: White wine vinegar works great as a substitute!
There ya have it – everything you need to know about making awesome Shrimp Mei Fun at home! Trust me, once you nail this recipe, you might never order takeout again. Give it a try and lemme know how it turns out in the comments below!
Happy cooking!
#AsianFood #Noodles #ChineseFood #Cooking #Recipe
What We Serve With
To add even more nutrients to the meal, we’re serving this delicious stir-fry with a warm cabbage potato soup and a glass of chilled orange pineapple juice.
- Shrimp Mei Fun
- Cabbage Potato Soup
- Orange Pineapple Juice
A Gluten-Free Noodle With Fewer Calories
Mei fun is a Chinese term that translates directly to rice powder. This implies that the white-ish noodle strands are made with just two ingredients, rice and water.
To make mei fun, rice must first be soaked overnight so it expands and sticks better. It then runs through a machine that’s capable of multitasking:
- It grinds each grain into a fine powder.
- It steams and turns the powder into partially-cooked rice dough.
- It presses the dough through a shoot with tiny holes and out come thin noodle strands.
Made with just 2 ingredients, the noodle is gluten-free, vegan, and much lower in calories compared to pastas or noodles made with eggs.
You may find the strands very thin and fragile, but there is a certain springiness to them that makes them quite resistant to breaking. This texture makes it ideal to use in a stir-fry.