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Close-up of chopsticks picking up a shrimp from a plate of shrimp Mei Fun.
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5 from 35 votes

Shrimp Mei Fun (Fried Rice Noodles)

Shrimp Mei Fun is an easy Stir Fried Thin Rice Noodles Dish. Packed with shrimp and vegetables, it's a complete meal with fibre and protein that cam be made in under 30 minutes!
Prep Time15 minutes
Cook Time10 minutes
Course: Breakfast, Main Course
Cuisine: American, Cantonese, Chinese
Servings: 4 people
Calories: 284kcal
Author: Zen

Ingredients

Marinating the shrimp

  • 12-16 shrimp peeled and deveined. Keep the shells for prawn oil or prawn stock!
  • 1 Tablespoon Shaoxing wine removes any fishy flavors from the prawns
  • 1 Tablespoon light soy sauce

Preparing the noodles

  • 5 oz dried rice noodles
  • 2 teaspoons sesame oil
  • 2 teaspoons dark soy sauce

For stir-frying

  • 1 Tablespoon neutral vegetable oil For authentic Chinese flavor, don't use olive oil. You may need to add more if the wok looks dry.
  • 2-3 shallots finely sliced Substitute: red onions
  • 2-3 sprigs spring onions sliced thinly
  • ½ inch Ginger minced. You can add 2-3 cloves of minced garlic too if you want.
  • 1 medium carrot julienned
  • 2 Tablespoons curry powder Add ½ teaspoon of turmeric powder if you want your noodles to be a more vibrant yellow.
  • 1 teaspoon fish sauce
  • 1 teaspoon light soy sauce
  • ¼-½ teaspoon white sugar or to taste
  • teaspoon white pepper optional, as this isn't the most common ingredient outside a Chinese kitchen. Do not substitute with black pepper.
  • 2 medium eggs beaten
  • ½ Salt or to taste

Instructions

  • Let the noodles soak in hot water for 10-20 minutes till soft and pliable. (You can go on to step 2 here and finish the rest of this finish once the noodles are soft.)
    Once soft, drain and rinse with cold water in a colander to stop the "cooking."Mix the noodles with dark soy and sesame oil
  • Whilst the noodles are soaking, mix the shrimp with the light soy sauce. Heat oil in the wok on medium heat till very hot and shimmering then pan-fry the shrimp. Once cooked, plate them.
    Note: We cook the prawns separately to ensure they aren't overcooked later.
  • Increase the heat to high. In the same wok (no need to clean it), stir-fry the ginger, spring onions and shallots till fragrant. You may need to add a bit more oil. Keep stirring so they don't burn. (If they're burning and you can't toss them quickly enough, reduce to medium-high heat.)
  • Once aromatic, add the carrots/ other vegetables, and stir-fry for a minutes till the carrots have softened.
  • Add the curry powder and sauces then mix well in the wok. (If using turmeric powder, this is the time to add it too.)
  • Pour in the beaten egg. (The curry powder is why your eggs look extra yellow.)
  • Add the noodles and stir. Taste to see if extra salt and/ or sugar are needed. Once the seasoning is done, toss in the prawns, and stir till heated up then serve

Notes

Tip: If you specifically want to recreate exactly what you get at Chinese restaurants, then the ingredients are usually Napa cabbage, carrots, shrimp, char siu, eggs and spring onions. For authentic takeout flavor, you'll also need a pinch of MSG or a chicken stock powder.
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.

Nutrition

Calories: 284kcal | Carbohydrates: 39g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 130mg | Sodium: 665mg | Potassium: 295mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2757IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg