This Shrimp Mei Fun Recipe is a quick and easy stir-fry packed with shrimp, rice noodles, cabbage, carrots, scallions, soy sauce, and curry powder! A takeout favorite made better at home.
You ever get that craving for takeout that just won’t quit? You know the one—where nothing else will do except a steaming plate of perfectly seasoned noodles? That was me last week.
I had a long day, didn’t feel like cooking, and almost grabbed my phone to order from my favorite Chinese restaurant. But then, I thought, why not just make it myself? I had all the basics—shrimp, rice noodles, some veggies, and the all-important curry powder.
What happened next was a total game-changer. In less than 30 minutes, I had a plate of homemade Shrimp Mei Fun that tasted just as good—no, scratch that—better than takeout. It was fresh, flavorful, and the best part? I knew exactly what went into it.
So, if you’re looking for a quick, easy, and ridiculously satisfying Shrimp Mei Fun Recipe, you’re in the right place. Let’s do this!
Why You’ll Love This Shrimp Mei Fun Recipe?
- Ready in 30 minutes – Faster than waiting for delivery.
- Bold flavors – Curry powder, garlic, soy sauce, and sesame oil come together for that signature Mei Fun taste.
- Healthier than takeout – No excess oil, no MSG—just clean, fresh ingredients.
- Super customizable – Swap out the shrimp, add extra veggies, or crank up the spice.
Ingredient Notes:
A great dish starts with great ingredients. Here’s what you’ll need:
- Rice Vermicelli Noodles – Thin and delicate, these soak up all the amazing flavors.
- Shrimp – I use medium-sized shrimp (26-30 count), peeled and deveined. Tails on or off? Totally up to you!
- Cabbage & Carrots – Adds a crunchy, fresh texture.
- Scallions – A must for that classic Mei Fun flavor. Save some for garnish!
- Soy Sauce – Go for low-sodium if you want more control over the saltiness.
- Sesame Oil – Brings in a deep, nutty aroma that’s key to the dish.
- Curry Powder – The secret ingredient that gives Mei Fun its distinct, slightly spicy warmth.
- Honey – Just a touch of sweetness to balance the salty and spicy flavors.
How To Make Shrimp Mei Fun?
Step 1: Prep the Ingredients
Before you even turn on the stove, get everything ready!
- Chop the veggies – Slice the cabbage thin and cut the carrots into matchsticks.
- Mince the garlic & ginger – You want these super fine so they mix evenly.
- Prep the shrimp – Peel, devein, and toss them with 2 tablespoons of soy sauce.
Step 2: Cook the Rice Noodles
- Bring a large pot of water to a boil.
- Add the rice noodles, pushing them down to submerge fully.
- Cook for 2-3 minutes, stirring occasionally.
- Drain and rinse under warm water. Toss with 2 tablespoons of soy sauce and set aside.
Step 3: Cook the Shrimp
- Heat 1 tablespoon of olive oil in a large skillet over high heat.
- Add the shrimp in a single layer and sear for 1 minute.
- Flip and cook for another 1-2 minutes until pink and curled.
- Transfer to a plate and set aside.
Step 4: Stir-Fry the Veggies
Want To Save This Recipe?
- Add another tablespoon of oil to the same pan.
- Toss in cabbage, carrots, and most of the scallions.
- Add garlic, ginger, curry powder, soy sauce, honey, and sesame oil.
- Stir-fry for 2-3 minutes until the veggies start to soften.
Step 5: Cook the Eggs
- Whisk the eggs in a small bowl.
- Push the veggies to one side of the pan and pour in the eggs.
- Scramble for about 5 minutes, stirring frequently.
Step 6: Bring It All Together
- Add the noodles to the pan and gently toss to mix.
- Return the shrimp and stir everything together.
- Garnish with extra scallions, serve, and enjoy!
Storage Options:
Got leftovers? Here’s how to keep them fresh:
- Refrigerate: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (the noodles can get mushy).
- Reheat: Use a pan over medium heat with a splash of soy sauce or water. The microwave works, but the texture won’t be quite the same.
Variations and Substitutions:
Want to switch things up? Here are a few ideas:
- Swap the protein – Use chicken, beef, or tofu instead of shrimp.
- Make it spicy – Add chili flakes or Sriracha for extra heat.
- Low-carb option – Replace the noodles with zucchini noodles or spaghetti squash.
- Extra veggies – Bell peppers, mushrooms, or snap peas would all be delicious.
What to Serve with Shrimp Mei Fun?
Looking for the perfect side dish? Try one of these:
- Egg Rolls – Crispy, crunchy, and the perfect contrast to soft noodles.
- Hot & Sour Soup – A tangy broth to balance the richness.
- Asian Cucumber Salad – Fresh, cool, and light.
Frequently Asked Questions:
Can I make this dish ahead of time?
Yes! You can prep all the ingredients in advance, but for best results, stir-fry everything fresh.
Can I use fresh rice noodles instead of dried?
Absolutely! Just follow the package instructions—fresh noodles don’t need boiling.
And there you have it—your very own Shrimp Mei Fun Recipe that tastes better than takeout! Seriously, once you try this at home, you may never go back to restaurant noodles again.
So, what’s your take—team extra curry or team extra spicy? Let me know in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Shrimp Mei Fun Recipe
Ingredients
For the Noodles
- 10 ounces dry rice vermicelli noodles
- 1 tablespoon olive oil
- 6 tablespoons soy sauce divided (2 for shrimp, 2 for sauce, 2 for noodles)
- 1 tablespoon sesame seed oil
For the Shrimp
- 1 pound raw shrimp peeled and deveined
- 2 cloves garlic minced
- 2 teaspoons ginger grated or minced
For the Vegetables
- 3 cups cabbage finely shredded
- 1 large carrot cut into thin matchsticks
- 4 scallions sliced (reserve some for garnish)
For the Sauce
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1 tablespoon honey
For the Eggs
- 2 eggs lightly beaten
Optional Additions
- 1 teaspoon red chili pepper flakes for additional heat
Instructions
Prepare the Ingredients
- Before beginning the cooking process, ensure that all ingredients are prepped. Finely slice the cabbage and carrots, mince the garlic, and grate the ginger. Slice the scallions, reserving a portion for garnish.
Cook the Rice Vermicelli Noodles
- Bring a large pot of water to a boil.
- Add the rice vermicelli noodles, ensuring they are fully submerged.
- Stir occasionally and cook for approximately 2-3 minutes, or until tender.
- Drain and rinse under warm water to prevent sticking.
- Return the noodles to the pot and toss with 2 tablespoons of soy sauce to infuse flavor. Set aside.
Cook the Shrimp
- Heat 1 tablespoon of olive oil in a large skillet or wok over high heat.
- Add the shrimp in a single layer and cook for 1 minute.
- Flip the shrimp and continue cooking for an additional 1-2 minutes, or until fully opaque and curled.
- Remove from heat and transfer to a plate.
Stir-Fry the Vegetables
- Using the same skillet, add another tablespoon of olive oil over high heat.
- Introduce the cabbage, carrots, and scallions (reserving some scallions for garnish).
- Add garlic, ginger, curry powder, honey, and sesame oil, stirring to evenly coat the vegetables.
- Stir-fry for approximately 2-3 minutes, until the vegetables are slightly tender but still crisp.
Scramble the Eggs
- In a small bowl, lightly beat the eggs.
- Move the vegetables to one side of the pan, creating space for the eggs.
- Pour in the beaten eggs and cook, stirring frequently, for about 5 minutes until fully set.
Combine the Ingredients
- Gently stir in the cooked rice noodles, ensuring they are evenly distributed.
- Return the shrimp to the pan, tossing to incorporate all ingredients.
Garnish and Serve
- Sprinkle the dish with the reserved scallions.
- Serve immediately and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
