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My shrimp mei fun is one of those simple noodle dishes that delivers maximum comfort and tastes even better than takeout. Tender shrimp, chewy rice vermicelli, crisp vegetables, and a savory soy-based seasoning come together in a quick stir fry that’s balanced, nutritious, and satisfying. Everything cooks in minutes, making it perfect for a weeknight.

Shrimp Mei Fun

By Maggie Zhu
5 from 2 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 to 3 servings
My shrimp mei fun is one of those simple noodle dishes that delivers maximum comfort and tastes even better than takeout. Tender shrimp, chewy rice vermicelli, crisp vegetables, and a savory soy-based seasoning come together in a quick stir fry that’s balanced, nutritious, and satisfying. Everything cooks in minutes, making it perfect for a weeknight.

Ingredients

  • 8 oz peeled and deveined shrimp , halved lengthwise across the center of the back (*Footnote 1)
  • 5 oz dried thin rice vermicelli noodles (yields 1 lb / 450 g after soaking)
  • 1/2 lb choy sum (or baby bok choy)

Marinade

  • 1 teaspoon Shaoxing wine
  • 1/4 teaspoon grated ginger
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch

Sauce

  • 2 tablespoons chicken stock (or water)
  • 1 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon sugar

Stir fry

  • 3 tablespoons peanut oil (or vegetable)
  • 2 eggs , beaten with a pinch of salt
  • 2 teaspoons ginger , minced
  • 1 small carrot , julienned
  • 4 scallions , sliced to 2” pieces, white halved lengthwise, white and greens separated
  • 1 teaspoon toasted sesame oil
US Customary - Metric

Instructions

  • Combine the shrimp and the marinade in a medium-sized bowl. Mix well with your hand until the shrimp are covered evenly, set aside.
  • Cook or soak vermicelli noodles in hot water according to package instructions until al dente. I like to cook the noodles 1 minute less than the package calls for. (*Footnote 2) Once done, drain and set aside. Use a pair of scissors to cut the vermicelli into short strands so it’s easier to stir fry with.
  • To prepare the choy sum, slice the stems on a 45 degree bias into 1/4” (6-mm) thick slices, and slice the leaves into 1” (2.5-cm) thick slices. If using baby bok choy, slice the whites into 1/2” (1-cm) pieces and the leaves into 1” (2.5-cm) pieces. Separate the stems and greens.
  • Mix all the sauce ingredients in a small bowl and set aside.
  • Add 1/2 tablespoon of oil into a wok and heat over high heat until smoking. Add the beaten eggs into the same pan. Lightly scramble the eggs until just cooked. Transfer to a plate.
  • Pour in 1/2 tablespoon of oil and add the shrimp by spreading out with minimal overlap. Sear until the bottom is cooked, 1 minute or so. Stir and cook until the shrimp are just cooked through, another minute or so. Transfer to the plate with the eggs.
  • Add 1/2 tablespoon of oil and the choy sum stems. Stir to coat with oil and cook for 30 seconds. Add the choy sum greens, stir and cook until the choy sum is slightly wilted. Sprinkle with a pinch of salt. Cook and stir until just cooked through but still crisp. Transfer to a plate.
  • Add the remaining 1 1/2 tablespoons of oil, scallion whites, and ginger. Stir and cook for 1 minute to release fragrance. Add the carrot. Cook and stir for 1 minute, until the carrot just starts to turn soft.
  • Add the noodles and scallion greens and pour in the sauce. Toss until the sauce is fully absorbed. Add back the cooked shrimp, eggs, and choy sum. Toss to mix everything well until the noodles are tender. Transfer everything to serving plates and serve hot as a main.

Notes

  1. Slicing the shrimp into thin pieces helps with the texture. The shrimp will cook faster and more evenly, generating a very tender result. The pieces also distribute more evenly in the noodles, creating a better mouthfeel when eaten with the noodles. However, if you prefer bigger shrimp pieces, you can keep the shrimp whole without cutting them.
  2. If you use the brand of rice noodles I recommend above, soak the noodles in very hot water (but not boiling water) for a few minutes until the noodles have turned soft, but still have some structure to them. You can further adjust the noodle texture during the stir fry.
  3. To make the dish gluten-free, use a gluten-free soy sauce and a gluten-free oyster sauce.

Nutrition

Serving: 1serving, Calories: 503kcal, Carbohydrates: 47.3g, Protein: 30.8g, Fat: 20.4g, Saturated Fat: 4g, Cholesterol: 309mg, Sodium: 1040mg, Potassium: 332mg, Fiber: 1.1g, Sugar: 2.2g, Calcium: 255mg, Iron: 3mg