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

Cook Time 10

Total Time 20

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: 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