Shrimp Mei Fun (Fried Rice Noodles)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Servings
4 people
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Calories
284 kcal
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Course
Main Course, Breakfast
Shrimp Mei Fun (Fried Rice Noodles)
Description
This Shrimp Mei Fun recipe begins by marinating shrimp in Shaoxing wine and light soy sauce to reduce fishiness and add flavor. The dried rice noodles are soaked until soft and coated with dark soy sauce and sesame oil for color and aroma. The shrimp are cooked first in hot oil to sear them, then removed.
The wok is then used to stir-fry minced ginger, shallots, and spring onions until fragrant, followed by julienned carrot and additional vegetables softened briefly. Curry powder and sauces including fish sauce, light soy, and optionally white pepper and sugar are added to build a complex seasoning layer.
Finally, the noodles, shrimp, and beaten eggs are incorporated and mixed until heated through and the eggs are set. This results in a dish with tender shrimp, savory noodles tinted yellow by curry and turmeric, and flavorful vegetables, characteristic of Chinese takeout fried rice noodles.
The dish can be served as a complete meal or with other dim sum or stir-fries. It's best cooked over high heat with quick stirring to keep ingredients vibrant and prevent soupy texture.
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 soy sauce light
Preparing the noodles
- 5 oz rice noodles dried
- 2 teaspoons sesame oil
- 2 teaspoons dark soy sauce
For stir-frying
- 1 Tablespoon vegetable oil For authentic Chinese flavor, don't use olive oil. You may need to add more if the wok looks dry, neutral
- 2-3 shallot finely sliced Substitute: red onions
- 2-3 prigs 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 soy sauce light
- ¼-½ teaspoon white sugar or to taste
- ⅛ teaspoon white pepper optional, as this isn't the most common ingredient outside a Chinese kitchen. Do not substitute with black pepper.
- 2 medium egg 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
- For authentic takeout flavor, ingredients like Napa cabbage, char siu, and MSG or chicken stock powder are commonly used.
- Use vegetable oil for stir-frying for traditional flavor; avoid olive oil.
- Estimate nutritional information as a guide, not exact due to variations in ingredients and preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 130mg | 43% |
| Sodium | 665mg | 28% |
| Potassium | 295mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2757IU | 55% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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