Name: Shrimp Mei Fun (Shrimp Fried Rice Vermicelli) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 120 g Rice vermicelli (5.2 oz), Mei fun or Bihon noodles; 200 g Shrimp (7 oz), peeled and deveined; 1 Carrot, julienned; 1 Bell pepper, julienned; 100 g Cabbage (3.5 oz), cut into thin strips; 1 Onion, sliced; 2 cloves Garlic, minced; 3 tbsp Cooking oil; 2-3 Spring onions, cut into 2-inch pieces; ¼ tsp Salt; ¼ tsp White pepper; 1 tsp Shao xing wine or Japanese Mirin; 1 tsp Cornstarch; 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

Ingredients

120 g Rice vermicelli (Mei fun or Bihon noodles)

200 g Shrimp, peeled and deveined

1 Carrot, julienned

1 Bell pepper, julienned

100 g Cabbage, cut into thin strips

1 Onion, sliced

2 cloves Garlic, minced

3 tbsp Cooking oil

2-3 Spring onions, cut into 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

Step 1: Soak the rice vermicelli in warm water until softened. Drain well and set aside. In a bowl, combine the shrimp with salt, white pepper, Shao xing wine, and cornstarch. Mix well and let marinate for 10–15 minutes. Prepare all the vegetables by slicing and julienning as needed. In a small bowl, mix all the Mein Fun sauce ingredients together.

Step 2: Heat a wok or large pan over medium-high heat. Add 1 tablespoon of cooking oil and stir-fry the marinated shrimp for 1-2 minutes until just pink and cooked through. Remove the shrimp and set aside.

Step 3: Add another tablespoon of oil to the wok. Sauté the minced garlic until fragrant, then add the sliced onion, julienned carrot, cabbage, and bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.

Step 4: Add the softened rice vermicelli noodles to the wok and pour in the prepared sauce. Toss everything together over high heat to coat the noodles evenly with the sauce.

Step 5: Return the cooked shrimp to the wok, add the spring onions, and stir everything together for another 1-2 minutes. Make sure all ingredients are heated through and well combined before serving.

Tips & Variations

Soak the rice vermicelli just until soft to prevent mushy noodles during stir-frying.

Swap shrimp for chicken, tofu, or a mix of your favorite proteins for variation.

Add a splash of chili sauce or fresh sliced chili for a spicy kick.

Use hoisin sauce instead of oyster sauce for a sweeter taste.

Include bean sprouts or mushrooms for extra texture and flavor.

FAQs

Can I use other types of noodles for this dish?

Yes, while rice vermicelli is traditional, you can substitute with thin rice sticks or even thin wheat noodles like angel hair pasta in a pinch, though the texture will differ slightly.

How do I prevent the noodles from sticking together?

Soaking the vermicelli until just softened and draining them thoroughly helps. Stir-frying quickly over high heat with enough oil also keeps the noodles separated and prevents clumping.