Shrimp Mei Fun
This Shrimp Mei Fun recipe brings together tender rice vermicelli, juicy shrimp, and crisp vegetables in a savory, curry-kissed sauce, ready to serve in just 30 minutes.
Servings: 4 Servings
Calories: 479kcal
Ingredients
- 8 ounces Dried Rice Vermicelli (mei fun) noodles
- 1 pound Medium Shrimp peeled and deveined
- 2 teaspoons Cornstarch
- 1 teaspoon Soy Sauce
- 1 teaspoon Sesame Oil
- 2 tablespoons Canola Oil avocado or peanut also work
- 2 large Eggs lightly beaten
- 3 cups Green Cabbage shredded
- 1 cup Carrots julienned
- 4 Green Onions sliced (white and green parts separated)
- 3 cloves Garlic minced
- 1 teaspoon Fresh Ginger grated
- 1 cup Bean Sprouts optional, but traditional
For the sauce:
- 3 tablespoons Low-Sodium Soy Sauce
- 1 tablespoon Oyster Sauce
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Curry Powder use up to 2 teaspoons if you enjoy a stronger curry flavor
- ½ teaspoon Honey or sugar
- ¼ teaspoon White Pepper or black pepper
- 2 to 3 tablespoons Chicken Broth or water
Instructions
- Place the rice vermicelli in a large bowl, cover with warm water, and soak for 5 to 7 minutes, until just tender but still slightly firm. Drain, rinse briefly with cool water, and toss with a teaspoon of oil so they don't clump while you finish everything else.
- Toss the shrimp with cornstarch, soy sauce, and sesame oil in a small bowl. Let it sit while you prep your vegetables and sauce.
- Whisk together the soy sauce, oyster sauce, sesame oil, curry powder, sugar, white pepper, and broth. Set it aside — you'll pour this straight over the noodles later.
- Heat a tablespoon of oil in a large wok or skillet over medium-high heat. Add the eggs and scramble gently until just set. Move them to a plate.
- Add the remaining oil to the pan and cook the shrimp for 1 to 2 minutes per side, just until pink. Add them to the plate with the eggs.
- Add the garlic, ginger, and white parts of the green onions to the pan. Stir-fry for about 30 seconds, until fragrant. Add the cabbage and carrots, and cook for 2 to 3 minutes until slightly softened but still crisp.
- Add the drained noodles to the pan and pour the sauce evenly over the top. Using tongs or two spatulas, gently toss everything until the noodles are evenly coated and have absorbed the sauce.
- Return the shrimp and eggs to the pan, add the bean sprouts if using, and toss for another 1 to 2 minutes until everything is heated through. Sprinkle with the reserved green onion tops and serve immediately.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Warm in a skillet over medium heat with a splash of water until heated through, or fry in a hot, oiled skillet until crispy on both sides.
Protein swaps: Substitute chicken, pork, or tofu for the shrimp; adjust cook time as needed.
Add heat: Stir in a pinch of red pepper flakes or a drizzle of chili oil at the end for spice.
Nutrition
Calories: 479kcal | Carbohydrates: 60g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 276mg | Sodium: 976mg | Potassium: 683mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5663IU | Vitamin C: 28mg | Calcium: 153mg | Iron: 3mg