{"id":45377,"date":"2025-12-10T14:50:44","date_gmt":"2025-12-10T19:50:44","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=45377"},"modified":"2025-12-10T14:50:50","modified_gmt":"2025-12-10T19:50:50","slug":"shrimp-mei-fun","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/shrimp-mei-fun\/","title":{"rendered":"Shrimp Mei Fun"},"content":{"rendered":"\n

My shrimp mei fun is one of those simple noodle dishes that delivers maximum comfort and tastes even better than takeout. Tender shrimp, chewy rice vermicelli, crisp vegetables, and a savory soy-based seasoning come together in a quick stir fry that\u2019s balanced, nutritious, and satisfying. Everything cooks in minutes, making it perfect for a weeknight.<\/p>\n\n\n\n

\"Shrimp<\/figure>\n\n\n\n

Living in New York next to Chinatown, I\u2019m blessed with quick and tasty takeout and countless authentic Chinese restaurants. However, I still prefer the homemade version when it comes to Chinese noodles, especially for dishes like shrimp mei fun. Here is why – I can load up the noodles with a LOT of shrimp and vegetables, use less salt and oil, and customize the dish the way I want. Not only does it make the dish deeply satisfying, it also makes it more balanced and nourishing as a one-pan dinner. <\/p>\n\n\n\n

Shrimp mei fun is similar to, yet different from, Singapore Noodles<\/a>, which is also a shrimp and rice vermicelli noodle dish but the latter also contains char siu pork and uses a curry-based sauce. This dish has a clean flavor and it is lighter. The shrimp are sliced thinly so they cook fast and stay super tender, while the aromatic base of ginger, scallion and oyster sauce ties everything together beautifully.<\/p>\n\n\n\n

\"Shrimp<\/figure>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

There are many ways to put together shrimp mei fun, with the choice of your vegetables, with or without eggs, and different types of sauces. Below is the version that I love the most.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

What type of rice vermicelli to use<\/h3>\n\n\n\n

Rice vermicelli comes in different shapes and sizes. When it comes to stir fried mei fun, my favorite brand is \u201cJiang Men Rice Sticks\u201d. They are quite thin in dried form, but will become thicker once hydrated. The best thing about these rice noodles is, they hold their shape and stay a little chewy even after they\u2019re cooked at high heat. You can often find this brand in Chinese markets and large Asian markets.<\/p>\n\n\n\n

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When not available, you can also use Vietnamese thin rice vermicelli. These rice noodles tend to come out a little softer, but the result will be great nonetheless. <\/p>\n\n\n\t\t

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Tips on soaking vermicelli<\/h3>\n\n\n\n

Different types of rice vermicelli usually call for very different preparation methods – some ask you to soak them in warm water, some require boiling. You can always follow the instructions on the package if there are any. For most types of rice vermicelli, I found the best way is to soak them in hot water – not boiling water, but hot enough to touch. Soak the noodles and check on them frequently, until they\u2019ve turned soft but still have some structure, and they should be easy to separate by hand. This way, the noodles won\u2019t stick together during stir frying, and won\u2019t be overcooked easily. <\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\n\n\n

My favorite way to prep shrimp<\/h3>\n\n\n\n

For noodle dishes like shrimp mei fun, I like to slice the shrimp down the vein to divide it into two thin pieces. This is a cutting method that many Chinese restaurants like to use, to help the shrimp distribute more evenly into the dish and create a better texture. However, if you\u2019re short on time or prefer bigger shrimp pieces, you can skip this step as well.<\/p>\n\n\n\n

\"Halving<\/figure>\n\n\n\n

Sauce ingredients<\/h3>\n\n\n\n

The sauce uses chicken stock, oyster sauce, light soy sauce and white pepper for a clean yet savory taste that works very well with seafood. A touch of sugar helps bring out the flavor of the ingredients. I added toasted sesame oil at the end for nuttiness.<\/p>\n\n\n\n

Vegetable and aromatics<\/h3>\n\n\n\n

I chose to use scallion and ginger as the aromatics, as both pair well with seafood to bring out the subtle sweetness and umami.<\/p>\n\n\n\n

For vegetables, I chose carrot and choy sum – both have contrast in color, taste and texture. And of course, you can choose different types of vegetables as you prefer. I recommend:<\/p>\n\n\n\n