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    Whisk Affair » Recipes » Meal Type » Main Course » Shrimp Mei Fun (Rice Noodles Stir Fry)

    Published: Feb 23, 2022 | Last Updated On: Mar 23, 2022 by Neha Mathur

    Shrimp Mei Fun (Rice Noodles Stir Fry)

    26 shares
    Jump to Recipe

    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.

    Shrimp mei fun served in a bowl.
    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.

    Cooked rice noodles.

    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.

    Oil and soy sauce added to the bowl.
    Mixed well.

    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.

    Shrimp and marination ingredients added to the bowl.
    Mixed well.

    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.

    Oil heating in a pan.
    Ginger and shallots added to the wok.
    Sauteed onions and garlic.

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

    Shrimp added to the pan.
    Sauteed shrimp.

    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.

    Veggies added to the wok.

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

    Soy sauce, oil, salta nd pepper added to the wok.
    Everything mixed well.

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

    Rice noodles added to the wok.

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

    Serve hot.

    Ready shrimp mei fun.

    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.

    You Might Also Like

    • Asian Sesame Ginger Dressing
    • Vegetables in Hot Garlic Sauce
    • Egg Foo Young
    • Mushroom Fried Rice

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    Shrimp Mei Fun Recipe (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.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 people
    Calories: 238kcal
    Author: Neha Mathur

    Ingredients 

    For The Noodles

    • 7 ounces dry thin rice vermicelli noodles (200 g)
    • 1 teaspoon vegetable oil
    • 2 teaspoons dark soy sauce

    For The Shrimp

    • 7 ounces shrimp (200 g, cleaned and deveined)
    • 2 teaspoons cornstarch
    • 1 tablespoon oyster sauce
    • 1 tablespoon shaoxing wine (or white wine vinegar)
    • ¼ teaspoon white pepper powder
    • 1 teaspoon curry powder (optional)
    • 1 teaspoon vegetable oil

    For The Rest Of The Recipe

    • 3 tablespoons vegetable oil
    • 2 tablespoons julienned ginger (julienned)
    • 4-5 shallots (thinly sliced)
    • 1 medium carrot (julienned)
    • 5 ounce cabbage (150 g, shredded)
    • 2 scallions (cut into 2 inch pieces)
    • 1 tablespoon dark soy sauce
    • ½ teaspoon sesame oil
    • ¼ teaspoon white pepper powder
    • ½ teaspoon salt
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    Instructions

    Prepare The Noodles

    • Cook the 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 vegetable oil and soy sauce until evenly coated. Set aside.

    Prepare The Shrimp

    • Add shrimp to a medium mixing bowl, along with cornstarch, oyster sauce, Shaoxing wine, white pepper powder, curry powder, and 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 oil and once the hot is hot and shimmery, add ginger and shallots. 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 carrot, cabbage, and scallions, and stir-fry for another 30 seconds.
    • Add soy sauce, sesame oil, white pepper powder, and 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.

    Video

    https://www.youtube.com/watch?v=qJW43pjLOC4

    Notes

    You can add a crumbled chicken stock cube to the recipe for added flavor.
    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.

    Nutrition

    Calories: 238kcal | Carbohydrates: 52g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 944mg | Potassium: 251mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2648IU | Vitamin C: 17mg | Calcium: 48mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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