Shrimp Mei Fun (Rice Noodles Stir Fry)

Shrimp Mei Fun (Rice Noodles Stir Fry, Shrimp Mai Fun) is an Asian preparation made using rice noodles, shrimp, and sauces. Make this take-out favorite at home using my easy recipe.

Here are some more noodles recipes that you may like – Homemade Japanese Hibachi Noodles, Cantonese Pan Fried Noodles, Pad Thai Noodles, Gochujang Noodles, Drunken Noodles, Hakka Noodles, Chilli Garlic Noodles, and Kimchi Noodles.

Jump to:

• About This Recipe
• Ingredients & Variations
• Pro Tips By Neha
• How To Make Shrimp Mei Fun Noodles
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About This Recipe

Shrimp Mei Fun, also called Mai Fun is a stir-fry made using rice noodles, sauces, veggies, and shrimp. It is a popular Asian dish and a lot of American Chinese restaurants have it in their menu items.

It is popular as Singapore noodles in the Chinese take-out restaurants but if you actually go to Singapore, you will be surprised to know that there is nothing Singaporean about this noodle dish.

Making shrimp mei fun at home is super easy and it comes together in under 30 minutes. The homemade dish tastes much better than the take-out version and you can customize it as per your taste.

This mei fun noodle with shrimp is a complete meal in itself that is perfect for lazy weekday dinners. You can serve a soup or an appetizer on the side to make it more filling.

So next time when you are planning to eat Chinese food, make these chow fun noodles at home and enjoy with the whole family.

Ingredients & Variations

For The Noodles

This recipe uses thin rice noodles that are gluten-free. The cooked noodles are tossed with vegetable oil and soy sauce to soak up the maximum flavor and not become mushy.

I used dried rice vermicelli noodles but you can fresh rice noodles if they are available to you.

For The Shrimp

Use fresh or frozen cleaned and deveined shrimp. If using frozen shrimp, then bring them to room temperature before adding to the wok.

Shrimp are coated with a mixture of cornstarch, oyster sauce, water, Shaoxing wine, white pepper, curry powder, and vegetable oil.

Shaoxing wine can be replaced with white wine vinegar. You can add a crumbled chicken stock cube to the recipe for added flavor.

For Remaining Recipe

Other than the above-mentioned ingredients, you will need fresh ginger, shallots, carrots, cabbage, scallions, vegetable oil, soy sauce, sesame oil, white pepper, salt, and water.

I have used shallots, carrots, and cabbage, but you can add in more veggies like bell pepper, snow peas, bean sprouts, napa cabbage, green beans, mushrooms, corn kernels, baby corn, or Asian greens. It’s a great way to use up all the leftover veggies sitting in your fridge.

You can replace shrimp with tofu cubes for a vegetarian version.

Eggs, chicken, beef, pork, or other seafood can also be added to this recipe.

Fish sauce, hoisin sauce, brown sugar, and red chili peppers can also be added to this recipe to perk up its taste.

Pro Tips By Neha

The rice noodles are gluten-free, but check the sauce contents before adding if you are looking to make a gluten-free dish.

Do not over soak the noodles. You want them to be al dente, which means that they should have a nice bite.

Rinse the cooked noodles with cold water to stop the cooking process. Then drain well and toss with soy sauce and oil.

How To Make Shrimp Mei Fun Noodles

Prepare The Noodles

Cook 7 oz (200 g) dried rice noodles as per the instructions on the back of the package. To test whether or not they’ve been soaked enough, take a noodle and chew on it to make sure it’s no longer dry.

Rinse the noodles with cold water to stop the cooking process otherwise, they will become mushy.

Drain thoroughly to get rid of excess water.

In a large bowl, mix the rice noodles with 1 teaspoon of vegetable oil and 2 teaspoons dark soy sauce until evenly coated. Set aside.

Prepare The Shrimp

Add 7 oz (200 g) cleaned and deveined shrimp to a medium mixing bowl, along with 2 teaspoon cornstarch, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, ¼ teaspoon white pepper powder, 1 teaspoon curry powder, and 1 teaspoon vegetable oil. Marinate for 20 minutes.

Stir- Fry The Noodles

Gather all the ingredients before stir-frying the noodles. We need to cook them on high heat with ingredients going into the wok one after the other.

Heat a large wok on high heat until very hot.

Add 3 tablespoons of oil and once the hot is hot and shimmery, add 2 tablespoon julienned ginger and 4-5 shallots (peeled and thinly sliced). Stir-fry for 10 seconds.

Add the marinated shrimp along with the marinade and cook for 3 minutes until the shrimp are pink and almost cooked, stirring frequently.

Now add 1 medium carrot (julienned), 5 oz (150 g) shredded cabbage, and 2 scallions (cut into 2-inch pieces), and stir-fry for another 30 seconds.

Add 1 tablespoon dark soy sauce, ½ teaspoon sesame oil, ¼ teaspoon white pepper powder, and ½ teaspoon salt, and mix everything well.

Finally, add the prepared rice noodles and stir-fry everything together to heat the noodles through and distribute the shrimp and vegetables.

Check for salt and sauces and add more as per your taste.

Serve hot.

Serving Suggestions

Shrimp Chow Mein Fun is a filling meal on its own. Serve it for your lazy weekday dinners, potlucks, game or movie nights, or even for your weekend brunch.

You can also serve an Asian soup or appetizer on the side to make it more filling.

I love to serve it with soups such as Thai Pumpkin Curry Soup, Chicken Clear Soup, Chinese Hot and Sour Soup, or appetizers like Asian Garlic Tofu, Hibachi Chicken, Gochujang Tofu or Easy Chinese Hunan Chicken.

Storage Suggestions

Singapore Mei Fun will last in the fridge for 2-3 days when stored in a clean and dry air-tight container. Reheat in a pan or microwave until nice and warm before serving.

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