Shrimp Mei Fun Recipe
This Shrimp Mei Fun Recipe is a flavorful and satisfying stir-fry featuring rice vermicelli noodles, shrimp, cabbage, carrots, scallions, soy sauce, and curry powder. A quick and delicious homemade alternative to takeout, ready in just 30 minutes!
4 Servings
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
To make this recipe gluten-free, substitute tamari or coconut aminos in place of soy sauce. Additionally, ensure that your curry powder and any other condiments used are labeled gluten-free.