Simple light and flavourful shrimp mei fun recipe, rice vermicelli stir fry with shrimp and vegetables, your family will request again and again! One of the quickest and most comforting meals I turn to during busy evenings.
If you love easy Asian home-cooked noodle meals, this one is sure to be a favourite.
Our family has so many variations, from simple vegetable mei fun to Singapore Chow Mein with a hint of curry powder. This shrimp version is the one I keep coming back to, light, fuss-free, affordable and satisfying.
Most Requested Family Favourite Mei Fun
I call this my “no-stress mei fun” because it’s homemade, comforting, and quick to make. Shrimp Mei Fun is one of those meals that disappears almost instantly at our dinner table.
My mom always kept rice vermicelli stocked in the pantry. When she couldn’t think of what to cook, she’d toss a pack into a big wok with whatever she had, chicken, shrimp, vegetables, or just eggs, and it was always delicious!
She even used to pack it in my school lunch box, and it’s still one of our family’s favourite picnic noodles, just like Korean Japchae. It’s also a hit at potluck parties, because it travels well and everyone loves it.
Choose the Right Mei Fun Noodles
Mei Fun (米粉) means “rice noodles” in Chinese, and we always use thin rice vermicelli that softens quickly and stir-fries beautifully.
Whether you’re making shrimp, veggies, or chicken, good-quality rice vermicelli is the key to a perfect, bowl of Mei Fun.
A quick note! Do not mistake Mei Fun rice vermicelli with mung bean vermicelli. They might look alike, but they cook very differently. Mung bean noodles turn clear and chewy, while Mei Fun stays white, soft, and delicate.
For this recipe, stick with thin rice vermicelli for that classic light, fluffy texture. If you want to try mung bean noodles instead, check out my readers’ favourite Glass Noodle Stir Fry Recipe!
Ingredients ( Only Fridge & Pantry Staples! )
How to Make this Mei Fun with Shrimp
- Prepare ingredients ahead: Place the rice vermicelli in warm water and let it soak until it’s soft. Once softened, drain and set aside.
Season shrimp with salt, white pepper, Shaoxing cooking wine, and cornstarch. Set aside for at least 15 minutes.
Whisk together all stir-fry sauce ingredients. Prep and slice all vegetables so they’re ready for quick cooking.
- Stir-Fry the Shrimp: Heat 1 tablespoon of oil in a wok over medium-high heat. Cook the shrimp for 1-2 minutes until pink and set aside.
- Cook the Aromatics & Veggies: Add another tablespoon of oil. Sauté garlic until fragrant, then add onion, carrot, cabbage, and bell pepper. Stir-fry for 2–3 minutes until crisp-tender.
- Add vermicelli and sauce: Add the softened vermicelli and pour in the sauce. Toss over high heat until all noodles are evenly coated.
- Combine all ingredients: Return stir-fried shrimp and add spring onions.
- Toss Everything Together: Bring the heat to high, toss everything well, and cook for 1-2 minutes.
Note: If you use hot water to soften the noodles, they’ll soften even faster. Just give them a quick rinse with cold water to prevent overcooking.
Khin’s Recipe Tips
- Cut vegetables evenly for the best texture, and always start stir-frying the hard vegetables, then add the soft ones.
- Don’t skip draining the noodles, excess water causes mushiness and the noodles can break easily.
- Use high heat and a large wok or pan to get a delicious stir-fry aroma.
- Avoid overcooking shrimp, as they turn rubbery fast.
- Prep everything before starting, since stir-frying moves quickly.
Your Mei Fun Questions Answered
Can I make this without shrimp?
Yes! Swap in chicken, tofu, mushrooms, or a mix of veggies.
Can I make it spicy?
Definitely add chilli flakes, fresh-sliced chillies, or chilli oil.
Why are my noodles breaking?
This happens when they’re tossed too roughly. Use gentle lifting motions with chopsticks or tongs. They may also be breaking because they were soaked in water that was too hot or for too long, causing them to become overly soft before stir-frying.
Can I use frozen shrimp?
Yes! Thaw completely and pat dry with a paper towel before marinating.
Does this store well?
Yes, mei fun reheats beautifully. Keep leftovers in an airtight container and warm them in a pan or microwave. You can also freeze portions for meal prep, making it easy to enjoy this dish anytime.
More Tasty Rice Noodles Recipes
- Beef Ho Fun ( Beef Chow Fun )
- Chicken and Rice Noodle Stir Fry
- Chicken Chow Fun
- Prawn Pad Thai
- Easy Beef Pad See Ew ( Thai Stir Fried Rice Noodle )
Love this Recipe?
I’d love to hear how it turns out in your kitchen. If you've tried out this mei fun shrimp recipe, don’t forget to leave me ⭐ ratings and share your thoughts in the comments below!
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📖 Recipe
Shrimp Mei Fun
Equipment
- 1 Large wok or pan Non-stick or traditional carbon steel wok
Ingredients
Main
- 120 g Rice vermicelli 5.2oz, Mei fun or Bihon noodles
- 200 g Shrimp 7oz, peeled and deveined shrimp
- 1 Carrot Julienned
- 1 Bell pepper Julienned
- 100 g Cabbage 3.5oz, Cut thin strips
- 1 Onion Sliced
- 2 cloves Garlic Minced
- 3 tbsp Cooking oil
- 2-3 Spring onions Cut 2" pieces
Shrimp Marinade
- ¼ tsp Salt
- ¼ tsp White pepper
- 1 tsp Shao xing wine or Japanese Mirin
- 1 tsp Cornstarch
Mein Fun Sauce
- 3 tbsp Light soy sauce Or all-purpose soy sauce
- 2 tsp Dark soy sauce
- 3 tbsp Oyster sauce or Hoisin sauce
- 1 tsp Sesame oil
- 2 tsp Sugar Optional
- ½ tsp White pepper or black pepper
Instructions
Prepare Ingredients and Sauce
- Soak rice vermicelli in warm water until softened. Drain well and set aside.
- In a bowl, combine shrimp with salt, white pepper, Shaoxing wine, and cornstarch. Mix well and let marinate for 10–15 minutes.
- Combine sauce ingredients in a small bowl.
- Slice and prepare all the vegetables before cooking.
Cook Shrimp First
- Heat a wok or large pan over medium-high heat. Add 1 tablespoon of cooking oil. Stir-fry the shrimp for 1-2 minutes, just until pink and cooked through. Remove and set aside.
Stir Fry Vegetables and Noodles
- Add another tablespoon of oil to the wok. Sauté minced garlic until fragrant. Add onion, carrot, cabbage, and bell pepper. Stir-fry for 2-3 minutes until slightly tender but still crisp.
- Toss in the softened vermicelli noodles. Pour in the prepared stir-fry sauce and mix well over high heat until evenly coated.
Combine Everything
- Return the shrimp to the wok, add spring onions and toss together for another 1-2 minutes until everything is well mixed and hot.
Notes
- Don’t worry about matching the exact vegetables. Feel free to swap or skip vegetables to your liking.
- Taste and tweak the sauce. Use low-sodium soy sauce or reduce the amount if you prefer a lighter flavour.
- Different brands vermicelli soften at different time. If they get soft quickly in hot water, rinse with cold water immediately to stop them from overcooking.
- Cook in smaller batches so everything gets enough heat and the noodles stay tender, not mushy.
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Mei fun noodles are those thin, delicate rice vermicelli you’ll also see labelled as bihon, thin rice sticks, rice noodles, bún, or sen mee.
They’re fine, round, and white, softening in just minutes and turning light and springy when boiled/cooked.
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