The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Detailed Ingredients List
Here’s everything you’ll need for this complete shrimp mei fun recipe:
10 oz thin rice noodles (vermicelli style)
1 lb large shrimp, peeled and deveined
3 cups Napa cabbage, shredded
2 carrots, cut into thin matchsticks
4 scallions (green onions), diced
2 eggs, beaten
2 Tbsp vegetable oil
1½ Tbsp sesame oil
2 cloves garlic, minced
1 Tbsp fresh ginger, minced
2 tsp cornstarch
⅓ cup light soy sauce
1½ Tbsp mirin
1½ Tbsp curry powder
⅛ tsp red pepper flakes
Recipe Video
Hankering for a hunk of greasy, no-holds-barred Chinese-restaurant cooking — in your kitchen? This easy shrimp mei fun marries tender rice noodles, juicy shrimp and crunchy vegetables with a salty, garlicky sauce that’s bound to please every diner at your table. Even better, and you are NOT going to believe how fast it is to make your favorite Singapore noodle stir-fry in your own kitchen! No special equipment or lengthy time commitments are needed, and in less than an hour, something’s bubbling away on your stovetop — and everyone who lives there seems to think that’s a great thing.
How Do You Make Shrimp Mei Fun At Home?
It’s a surprise — shrimp mei fun made at home really is this easy, and you can have it on your table in just 40 minutes. Start by soaking thin rice noodles in hot water for 3 minutes, and frying shrimp with garlic and ginger in a big skillet. Heave in vegetables — carrots, cabbage and scallions say; a sauce from soy sauce, mirin and curry powder. Then, combine everything with the beaten eggs and toss until completely coated –perfect served warm to give you that Chinese restaurant experience without stepping out of your front door.
What is Mei Fun?
Mei fun actually refers to one specific kind of noodle — those delicate, thin rice noodles that are the base of this favorite dish. The term itself even refers to the dishes using these unique noodles. Rice Noodles, or Mei Fun Noodles are also called other names such as rice vermicelli or rice sticks.
Sources Debate Much of mei fun can be found in Chinese restaurants listed with various names on menus, such as Singapore noodles, Singapore Chow Mei Fun or just Mei Fun. So don’t be thrown off by the many names — they’re all talking about this very tasty type of stir-fry noodle dish that achieves just the right balance of textures and flavors.
Ingredients
What’s amazing about this shrimp mei fun recipe is its incredibly simple ingredient list. You’re using rice vermicelli noodles as your base, and fresh shrimp that should be medium to large and should have been peeled and deveined for you.
For the sauce and flavorings, you’ll need soy sauce (you can use gluten-free soy sauce or tamari if you prefer to keep this recipe gluten free), plus mirin, a great wine substitute for shaoxing wine. Use fresh ginger and garlic for aromatic depth, plus curry powder for that golden hue that’s as much a part of the beauty of Indian food as it is of its flavor.
The vegetable part consists of some carrots (sliced just enough to resemble matchsticks), Napa cabbage (those leafy, delicate layers do better than regular green cabbage) and sharp-tasting scallions (green onion). And there’s the egg, which adds richness and binds everything together.
How to Make Shrimp Mei Fun
Creating this delicious shrimp mei fun involves several key steps that work together to build layers of flavor. The process is straightforward, but timing is important to ensure everything comes together perfectly.
Cook the Noodles
And then the thin rice vermicelli noodles are so fragile they don’t need that same type of boiling as other ones. You want a big pot of it boiling hard, then kill the heat entirely.
Drop the rice noodles into the hot water and let them sit there for about 3 minutes – This is to make sure that they don’t become too soft. After soaking, drain and rinse noodles in cold water to arrest cooking. And be sure to let the noodles cool down to room temperature before putting them aside, so they won’t continue cooking and are nice and tender.
Cook the Shrimp and Vegetables
You don’t need a traditional wok for this recipe, but if you’ve got one, it can only make things more fun. A big skillet is equally as good — and more manageable for most home cooks.
Start by warming up your aromatics in the pan with a splash of vegetable oil, and then let all that beauty come through with fresh ginger and garlic. When they are sizzling and giving off their fragrant oils, add the shrimp to the pan. Cook the shrimp and ginger-garlic just until they are pink on both sides, then take them out of the pan and set aside.
Then add the matchstick carrots, shredded cabbage and a little sesame oil to the same pan. Now Quickly stirfry these till the veggies soften – don’t cook them for too long, keep it a bit crunchy.
Make the Sauce
This is where the magic is! In that skillet with your vegetables, add the soy sauce, mirin, curry powder and chili flakes. [The mirin ] One other note: The natural sugar in the mirin will assist in thickening things up slightly as it is heated and reduces.
When everything is well-combined and aromatic, take the saucy veggies off the heat. This removes the risk of overcooking and ensures everything is just right.
Combine the Noodles, Shrimp and Veggies
Now, it’s time to put it all together! Return the cooked noodles and the reserved shrimp to the pan with the vegetable mixture; stir. Gently but well-toss the ingredients so that the noodles and shrimp are well coated by the delicious bold-flavoured sauce and spread evenly around your platter.
Serving Suggestions
There are really so many variations to this yummy Singapore mei fun to take it to the next level:
Green on Top: Don’t forget some chopped fresh cilantro, a few more sliced scallions or fragrant Thai basil sprinkled over the top for a burst of vibrant color and added freshness that lifts everything.
Lime Wedges: Lime wedges are a great addition and go so well with shrimp mei fun. A squeeze of fresh lime juice at the last minute offers a refreshing, citrusy bite that’s a perfect counterpoint to rich, savory flavors.
Crispy Toppers: To give your meal a little extra crunch, serve it with crispy toppers (like gold crunchy shallots or crushed peanuts) that add contrast. If you’re a fan of other shrimp dishes, then you may adore the coconut shrimp recipe as an appetizer to compliment your main course.
Wokked Vegetables: Serve the main course with some extra wokked or stir-fried vegetables, including broccoli, snap peas, and bok choy — as well as added calories for a more complete meal.
Pu Pu Platter Style: Serve your shrimp mei fun with other Chinese favorites like edamame, steamed dumplings or crispy egg rolls for an at home Chinese restaurant experience.
Variations
This shrimp mei fun recipe is totally customizable for different tastes and dietary needs – you can easily add in other vegetables (like snap peas, bell peppers or even a handful of spinach), as well as swap out the protein.
Vegetarian Mei Fun: For a vegetarian version, you can skip the shrimp and add extra veggies such as crunchy snow peas or bell peppers, fresh bean sprouts. Add cubed extra firm tofu for some plant-based protein since this will make the dish more filling. If you are looking to have a full meal spread, make shrimp and chicken fried rice as well as they would go hand in hand with stir fried vegetables to serve non-vegan folks at home.
Chicken Mei Fun: Substitute the cook shrimp with bite-sized chunks of chicken (or beef, or pork) for a more substantial dish that will eat as well in front of land-loving protein enthusiasts.
Hot Mei Fun : If like it spicer add some fresh sliced chili or a bit of your favorite hot sauce. Add more or less spice depending on your family’s taste.
Storage Instructions
You can store leftover shrimp mei fun in an airtight container in the refrigerator for up to 3 days which makes it great for meal prep or as lunch next day.
When you’re ready to eat your leftovers, just throw them in a wok or large skillet over medium-high heat and cook everything until it’s heated through. Keep things moving in the pan; it’ll prevent sticking and ensure even heating.
Otherwise, you can reheat the leftovers in a microwave with a little water for approx 45 seconds – this shields the noodles from drying out when reheated.
Step-by-Step Instructions
Follow these detailed steps for perfect results every time:
- Make the Noodles: Bring a large pot of water to a boil and then turn off the heat. Add the rice noodles and let them soak in the hot water for 3 minutes. Drain well and rinse with cold water. Set aside to cool completely.
- Make the Shrimp: In a medium bowl, toss shrimp with cornstarch until well coated. Then this kind of make a little dressing to get them lighty coated so shrimp won’t be rubbery.
- Cook Aromatics and Shrimp: Heat 2 tbs vegetable oil on a large wok or skillet over medium heat. Stir in minced ginger and garlic, cooking until they sizzle and are fragrant. Add the cornstarch coated shrimp and cook both sides until pink (1-2 minutes each side). Transfer the cooked shrimp to a plate and set aside.
- Cook the Vegetables: Increase heat to medium-high. Add sesame oil, matchstick carrots, shredded cabbage and chopped scallions to the skillet. Cook for 1-2 minutes or until veggies start to get soft.
- Add Sauce: Then add in soy sauce, mirin, curry powder and red pepper flakes and stir until all the veggies are evenly coated.
- Add eggs: Then add the beaten eggs and cook, stirring constantly with a wooden spoon to scramble the eggs and get everything mixed together.
- ASSEMBLY: Transfer the skillet from heat to a trivet. Add the drained noodles and cooked shrimp and stir to coat in everything in the sauce. Serve warm.
Frequently Asked Questions
Can I Use Other Types of Noodles Instead of Rice Vermicelli?
This dish has an authentic texture and appearance because rice vermicelli is traditionally used, but you can reach for other thin noodles like angel hair pasta in a pinch although it will have a different flavor profile.
How do I Prevent The Noodles From Sticking Together?
What’s essential is rinsing the soaked noodles until they are completely cool, then adding them to the hot pan. This cools the pasta and keeps it from sticking together.
Can I Make This Dish Ahead of Time?
This dish is at its best fresh, but you can prep your ingredients in advance. Cooking itself should happen just before service for the best possible texture and flavor.
