This Shrimp Mei Fun recipe, also known as shrimp rice noodles or Singapore noodles, is a delicious way to do Chinese take out at home.
It’s made with tender rice noodles (so it’s naturally gluten free), juicy shrimp and crunchy vegetables in a salty, garlicky sauce that’s sure to please.
You won’t believe how easy it is to prepare this Chinese restaurant favorite at home. There’s no special equipment needed, and the whole family will love it!
What is Mei Fun?
The term “mei fun” actually refers to the thin rice noodles themselves, and extends to the dishes that are made with these noodles. In addition to rice noodles, mei fun noodles are also known as rice vermicelli and rice sticks.
Dishes created using mei fun noodles often appear at Chinese restaurants under the name Singapore noodles, Singapore Chow Mei Fun or simply Mei Fun. Confused yet?
Our local Chinese spot calls them Singapore noodles, and my kids have grown up devouring them on a regular basis. In fact, Mini Me has been loving Singapore noodles since before she could even pronounce the word “Singapore”!
What’s in this Shrimp Mei Fun Recipe
Here’s what you’ll need to make this delicious noodle stir fry:
- Rice vermicelli noodles
- Shrimp. Look for medium to large shrimp for this recipe. I buy a bag of frozen shrimp that are peeled and deveined to reduce prep time.
- Soy sauce (choose a gluten free soy sauce or tamari to keep things gluten free)
- Carrots. We’re going to slice them julienne, or into matchsticks. If you can find a bag of matchstick carrots at your grocery store, it will reduce your prep time.
- Napa Cabbage. This is a more leafy, tender version of green cabbage. If you’re not able to find Napa cabbage, regular green cabbage is a fine substitute.
- Scallions (green onion)
- Fresh ginger
- Mirin. This is a rice wine that is a great substitute for shaoxing wine, which is used in more traditional versions of this noodle dish. Shaoxing wine can be found in an Asian market, but may not be easily found elsewhere.
- Curry powder. It’s what gives this dish its signature golden color.
See the recipe card for the complete ingredients list.
How to Make this Shrimp Mei Fun Recipe
Cook the Noodles
Because rice vermicelli noodles are so thin and delicate, we don’t need to actually boil them in water.
Just boil the water and the turn the heat off. Soak the noodles in the warm water for about 3 minutes. Then, drain them and rinse them with cold water to stop the cooking process.
Make sure that the noodles feel cool to the touch, and then set them aside.
Cook the Shrimp and Vegetables
You don’t need to use a wok for this recipe. Of course, if you have one, use it! I don’t have one, so I use a large skillet.
Cook the shrimp with the ginger and garlic and then remove the shrimp from the pan.
Put the vegetables into the pan and saute them until they’re soft. This should only take a minute or so.
Make the Sauce
Add the sauce soy sauce, mirin, curry powder and chili flakes to the hot skillet. The sugar content in the mirin will thicken the sauce naturally. Once everything is integrated, remove the saucy veggies from the heat.
Combine the Noodles, Shrimp and Veggies
Finally, stir in the cooked noodles and shrimp until everything is well coated. And that’s it!
Singapore Mei Fun can be served as a main dish or a side dish. It is best served hot, garnished with additional scallions or sesame seeds for added flavor and texture.
You can also serve this dish with a side of steamed vegetables, like bok choy or broccoli.
We like to start our mei fun meal with appetizers like dumplings and egg rolls.
Variations for this Shrimp Mei Fun Recipe
Shrimp Mei Fun can be customized to your liking by adding different vegetables or proteins.
For a vegetarian version, you can omit the shrimp and add more vegetables like snow peas, bell peppers or bean sprouts.
You can also add different proteins, like chicken, beef or pork, for a heartier meal.
To add more heat, try adding sliced chili peppers or a drizzle of hot sauce.
How to Store Shrimp Mei Fun
Shrimp Mei Fun can be stored in an airtight container in the refrigerator for up to 3 days. The next time you want to enjoy your leftovers, simply place them in a wok or skillet over medium-high heat and stir-fry until heated through.
Alternatively, microwave the leftovers with a tablespoon of water until warm.
When you make this Shrimp Mei Fun recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
If you love Chinese food, try these recipes:
- 30 Minute Saucy Ginger Sesame Noodles with Vegetables
- Ginger Soy Chicken Meatballs
- Sesame Chicken & Broccoli
If you love Asian flavors, try these recipes:
- Easy and Healthy Asian Tilapia
- Spicy Asian Cucumber Salad with Ginger & Garlic
- Cold Asian Rice Noodle Salad
Easy Mei Fun Recipe with Shrimp (Singapore Noodles)
- 10 oz. thin rice noodles
- 1 lb. large shrimp peeled and deveined
- 3 cups Napa cabbage shredded
- 2 carrots cut into matchsticks
- 4 scallions (green onion) diced
- 2 eggs beaten
- 2 Tbsp. vegetable oil
- 1 1/2 Tbsp. sesame oil
- 2 cloves garlic minced
- 1 Tbsp. ginger minced
- 2 tsp. cornstarch
- 1/3 cup light soy sauce
- 1 1/2 Tbsp. mirin
- 1 1/2 Tbsp. curry powder
- 1/8 tsp. red pepper flakes
- Bring a large pot of water to a boil. Turn off the heat. Soak rice noodles in hot water for 3 minutes. Drain and rinse with cold water. Set aside.
- Toss shrimp with cornstarch in a medium-sized bowl.
- Heat vegetable oil in a large wok or large skillet over medium heat. Add the ginger and garlic. Saute until sizzling. Add the shrimp and cook until shrimp is pink on both sides (about 1-2 minutes each side). Remove the shrimp from the skillet and set it aside.
- Raise the heat to medium-high. Add the sesame oil, carrots, cabbage and scallions to the skillet. Cook 1-2 minutes. Then add soy sauce, mirin, curry powder and red pepper flakes.
- Pour in the beaten eggs and cook, moving everything around with a wooden spatula.
- Remove the skillet from heat. Stir in the drained noodles and shrimp, tossing until they are coated in the sauce. Serve warm.