Shrimp Mei Fun

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.

Course Main Course

Cuisine Asian

Diet Low Lactose

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Calories 374kcal

Author Emmeline Kemperyd

Equipment

Ingredients

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

US Customary - Metric

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!

Video

Notes

Ingredient notes

Rice noodles: Mei Fun really refers to the 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 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

Tips & tricks

Don't overcook the noodles - rather cook/soak them 1 minute less
Check the package for how to cook your noodles - some rice noodle should only be soaked, some cooked like pasta, and some just placed in boiling hot water and then set aside for a few minutes
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
Store leftovers in the fridge in an air tight container for u to 3 days
This dish doesn't freeze well but if you still want to freeze it, it's OK for up to 3 months
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