Shrimp Mei Fun

A white bowl containing mei fun noodles with shrimp, cabbage, carrot, and colourful vegetables.

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Simple light and flavourful shrimp mei fun, rice vermicelli stir fry with shrimp and vegetables recipe, your family will request again and again! One of the quickest and most comforting meals I turn to during busy evenings.

Prep Time15

Cook Time15

Course: Main

Cuisine: American-Chinese, Chinese

Servings: - 3

Calories: 627kcal

Author: Khin

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.
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.

Nutrition