Easy Mei Fun Recipe with Shrimp (Singapore Noodles)
Gluten free stir fry dish with rice noodles and veggies in a garlicky, spicy sauce
Ingredients
- 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
Instructions
- 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.
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