Make Shrimp Mei Fun at home in under 20 minutes (chopping included!) for a delicious veggie loaded dinner the whole family will love. With just a few simple steps this is a quick & easy "fakeout" meal you will be making over and over again.
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When it comes to Chinese food, I've always been a sucker for the noodles. Lo Mein, Chow Mein, and Mei Fun are all some of my favorite items to order. And while this Shrimp Mei Fun recipe might not be 100% authentic, it's tastes just like the Westernized versions of Mei Fun you will find on the menu at most Chinese restaurants in Europe and the US.
Shrimp Mei Fun is sometimes referred to as "Singapore Noodles" or "Singapore Mei Fun", but Singapore Noodles is generally made with even thinner rice noodles.
Why you will love this recipe
- It's quick and all done in under 20 minutes - chopping included
- It's easy with a few simple steps
- The flavor is subtle and delicious
- Lots of veggies for a healthier meal
- Plenty of shrimp so you get your protein
- The sauce coats the noodles perfectly thanks to the oil & turmeric powder
What you need to make it
Ingredient notes
- Rice noodles: Mei Fun are thin rice noodles, but I've made this recipe with both thin and thicker "pad thai style" rice noodles and it's delicious with both
- Shrimp: I use frozen cooked shrimp that I allow to thaw completely before adding to the stir-fry. I always remove the tail before adding them.
- Vegetable oil: I prefer a neutral kind, but olive oil also works
- Turmeric powder mainly helps the sauce stick to the noodles and gives great color, and it can be skipped with minimal change to the taste
Ingredient substitutions
- Red onion can be swapped for yellow onion or shallots
- Red bell pepper can be swapped for any other color
- Rice noodles can be swapped for egg noodles
How to make it
- Fry garlic and ginger in oil over medium-high heat for 2 minutes, until fragrant
- Add red onion and fry 1 minute
- Add carrots and fry 1 minute
- Add red bell pepper and mix
- Add shrimp, hoisin sauce, soy sauce and sesame oil
- Mix well and bring to a simmer, simmer 1 minute
- Meanwhile, place oil and turmeric powder in a small bowl
- Mix well
- Add oil & turmeric mixture to cooked/soaked rice noodles
- Mix well
- Add noodles to stir-fry
- Mix well, and serve on its own, or with a few tasty sides!
Tips & tricks
- Don't overcook the noodles - rather cook/soak them 1 minute less
- Remove the tails from the shrimp for the best eating experience
- Don't overcook the veggies - you want the carrot to have a bit of a crisp left and the bell pepper shouldn't be soggy
- To make it gluten free you will need to use gluten free hoisin sauce and soy sauce, and make sure your rice noodles are 100% gluten free
- Store leftovers in the fridge in an air tight container for u to 3 days
- This dish doesn't freeze well
- Reheat leftovers in the microwave in 1 minute increments
- Reheat leftovers in a skillet or frying pan over medium-high heat for 5 minutes, mix often
Recipe FAQ
Mei Fun is the name for a type of Chinese rice noodles, specifically the thin rice stick noodles. Adding "shrimp" to the name means it's a rice noodle dish made with shrimp.
Mei Fun noodles generally only need to be soaked, and shouldn't be boiled. Check the package for the recommendations for the kind you're using, some should be soaked in cold water and some in boiling hot water. The recommended soaking time also varies.
No, you can make this in a regular skillet or frying pan. I prefer a skillet with high sides as this makes it easier to mix in the noodles, but any type of frying pan works.
More quick & easy dinner recipes
Love quick & easy dinner recipes, like this Shrimp Mei Fun? Then I think you will love these!
- Beef Chow Fun
- Baked Cod in Foil with Lemon, Tomatoes & Potatoes
- Stuffed Bell Peppers without Rice
- Vegetarian Chili Sin Carne
- Meatballs without Eggs & Breadcrumbs
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Shrimp Mei Fun
Print RateIngredients
- 2 tablespoon vegetable oil divided
- 2 garlic cloves minced
- 2 teaspoon fresh ginger chopped small
- ½ red onion sliced thin
- 1 large carrot peeled and cut in matchsticks
- 1 red bell pepper sliced
- 40 large shrimp cooked and peeled
- 3 tablespoon hoisin sauce
- 2 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 7 oz rice noodles soaked/cooked according to package instruction
- ½ tablespoon turmeric powder
Instructions
- Heat half the vegetable oil in a skillet or frying pan over medium-high heat. Add the minced garlic and chopped ginger and cook 2 minutes until fragrant, taking care so the garlic does not brown.2 tablespoon vegetable oil, 2 garlic cloves, 2 teaspoon fresh ginger
- Add sliced onion and cook 1 minute.½ red onion
- Add sliced carrot and cook 1 minute.1 large carrot
- Add sliced bell pepper and shrimp and mix well.1 red bell pepper, 40 large shrimp
- Add hoisin sauce, soy sauce and sesame oil and mix well. Bring to a simmer and simmer for 1 minute.3 tablespoon hoisin sauce, 2 tablespoon dark soy sauce, 1 tablespoon sesame oil
- While the sauce is simmering, mix the turmeric powder with half of the vegetable oil. Mix with the drained rice noodles.2 tablespoon vegetable oil, ½ tablespoon turmeric powder, 7 oz rice noodles
- Add the rice noodles to the stir-fry and mix well. Serve immediately!
Equipment (may contain affiliate links)
- Kitchen tongs
Video
Notes
Ingredient notes
- Rice noodles: I've made this recipe with both thin Mei Fun noodles and thicker "pad thai style" rice noodles and it's delicious with both, and can also be made with egg noodles
- Shrimp: I use frozen cooked shrimp that I allow to thaw completely before adding to the stir-fry. I always remove the tail before adding them.
- Vegetable oil: I prefer a neutral kind, but olive oil also works.
- Turmeric powder can be skipped with minimal change to the taste
Ingredient substitutions
- Red onion can be swapped for yellow onion or shallots
- Red bell pepper can be swapped for any other color
Tips & tricks
- Soak/coak noodles according to package instructions - the method and time varies
- Don't overcook the noodles - rather cook/soak them 1 minute less
- Don't overcook the veggies - you want the carrot to have a bit of a crisp left and the bell pepper shouldn't be soggy
- To make it gluten free you will need to use gluten free hoisin sauce and soy sauce, and make sure your rice noodles are 100% gluten free
- Store leftovers in the fridge in an air tight container for u to 3 days
- This dish doesn't freeze well
- Reheat leftovers in the microwave in 1 minute increments
- Reheat leftovers in a skillet * or frying pan over medium-high heat for 5 minutes, mix often
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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