Shrimp Mei Fun is a delicious dish of noodles stir-fried with juicy prawns (shrimp), crunchy vegetables, cooked egg and Asian sauces with a hint of curry powder. They are sometimes called Singapore noodles or Singapore Mei Fun because of the curry powder that brings together Chinese food and South Asian flavours.
A simple, quick and healthy dinner that is packed with vegetables and lean protein, it's the perfect healthier alternative to takeaway, but just as delicious. And with it's mild but delicious flavour, the whole family will enjoy these noodles.
What is Shrimp Mei Fun?
"Mei Fun" translates from Cantonese to Thin Rice Noodles, specifically referring to the long thin vermicelli rice noodles. If you like vermicelli rice noodles, you should try them in these other noodle dishes, like this Satay Chicken Noodle Salad, this Lemongrass Chicken recipe or this Easy Laksa recipe.
What do you need to make Shrimp Mei Fun?
- 200g of rice vermicelli noodles (uncooked)
- 2 shallots
- 2 tablespoons of fresh ginger
- 2 eggs
- Half a bunch of green onions (scallions)
- 20ml of vegetable oil
- 1 carrot
- 1 baby wombok (napa) cabbage
- 375g of prawn cutlets
- 1 tablespoon of Shaoxing wine (Chinese cooking wine)
- 1 tablespoon of cornflour
Sauces - you can get these all from your local Asian market, or Amazon.
- 2 tablespoons of light soy sauce
- 1 tablespoon of dark soy sauce
- 1 teaspoon of brown sugar
- 1 tablespoon of oyster sauce
- 2 teaspoons of curry powder
- 1 teaspoon of fish sauce
- 2 tablespoons of crispy fried onions
- 1 lime
Variations and Add ons
Shrimp Mei Fun is a very versatile dish and you can experiment with lots of different variations according to your personal preference, and is a great way to use up extra vegetables. Or, if you don't have one of the ingredients, don't worry! There are lots of ways you can mix it up instead. Here are some suggestions:
- Alternative proteins - you can use basically anything instead of Shrimp. You could swap it out for firm tofu for a vegetarian version, add chicken breast pieces, chinese sausage, or even thin strips of char siu pork or roast pork.
- Alternative crunchy vegetables - bell peppers (capsicum), add bean sprouts, snow peas, bok choy, choy sum, green beans or red onion.
- Alternative noodles - While Mei fun is made traditionally with thin vermicelli rice noodles, you could always swap it out for flat rice noodles if that's what you have at home. It won't be authentic, but it will still be delicious.
- Alternative sauce ingredients - Sesame oil can be a lovely addition, or you can use hoisin sauce in place of oyster sauce. If you are gluten free, swap dark and light soy sauces for tamari, and add more brown sugar.
How to make Shrimp Mei Fun
- Soak the noodles: Begin by soaking the vermicelli rice noodles in hot water from the tap while you are preparing the vegetables. This will mean they cook better in the wok and won't break up. Drain and set aside.
- Marinate the prawns: Combine light soy sauce, cornflour, and Shaoxing wine in a bowl. Toss the prawn cutlets in this mixture and allow them to marinate.
- Mix the sauces: Prepare the sauce by blending dark and light soy sauce, fish sauce, oyster sauce, curry powder, brown sugar, and water. This sauce will infuse the dish with a rich and savory character.
- Whisk the eggs: Whisk the eggs lightly and set them aside for later use.
- Prepare the vegetables: On a cutting board, thinly slice white part of green onions and thickly slice green part. Finely slice shallots. Mince ginger. Julienne carrot. Finely slice wombok cabbage. Slice lime in half. Drain noodles.
- Stir Fry Prawns: Heat a large wok or large skillet over medium-high heat. Add a tablespoon of oil and cook the prawns briefly on each side. Once cooked, remove and set aside.
- Add the eggs: If needed, add more oil to the wok and scramble the beaten eggs. Once cooked, transfer them to a plate.
- Stir Fry vegetables: Stir-fry the white parts of the green onions, shallots, and ginger until fragrant. Add sliced carrot and wombok cabbage, sautéing until they become tender.
- Add Noodles: Add the drained noodles and the prepared sauce to the wok, ensuring they are well combined.
- Bring it all together: For the final step reintroduce the cooked prawns, scrambled eggs, and green parts of the green onion to the pan. Cook briefly until everything is heated through.
Top tip when making Shrimp Mei Fun
Because Mei Fun means thin noodles, the thin noodles really are a key part of this dish. Soaking them in hot tap water (not boiling water) before you stir-fry them will give you tender rice noodles that are al dente. Don't cook them in boiling water, which will overcook them and they will break up.
- For kids, if they prefer elements served separately, you can serve them plain noodles with prawns, egg and thinly sliced carrot.
You will need a wok or a deep frying pan and a stovetop.
More Stir Fry Recipes
If you, like me, love a stir fried noodle, here are some more of my favourites I'd love you to try.
- Pad See Ew - this recipe uses stick rice noodles for a chewier texture, and a sweet soy sauce. It's my favourite!
- Pad Thai has a lighter flavour and is topped with peanuts.
- Wok or deep frying pan
- 200 g vermicelli rice noodles
- 1 tablespoon light soy sauce
- 1 tablespoon cornflour
- 1 tablespoon Shaoxing wine Chinese cooking wine
- 375 g prawn cutlets raw peeled
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon oyster sauce
- 2 teaspoon curry powder
- 1 teaspoon brown sugar
- ¼ cup water
- 2 egg
- ½ bunch green onion
- 2 shallot
- 2 tablespoon fresh ginger
- 1 carrot
- 1 baby wombok cabbage
- 1 lime
- 1 tablespoon vegetable oil 1.5 tablespoon total for the recipe
- 1 teaspoon vegetable oil 1.5 tablespoon total for the recipe
- 2 tablespoon crispy fried onion
- Place vermicelli noodles in a bowl of very hot tap water and set aside.200 g vermicelli rice noodles
- Add light soy sauce, cornflour and Shaoxing wine to a bowl, then toss prawns through. Set aside.1 tablespoon light soy sauce, 1 tablespoon cornflour, 1 tablespoon Shaoxing wine, 375 g prawn cutlets
- Make the sauce by combining light and dark soy sauce, fish sauce, oyster sauce, curry powder, brown sugar and water.1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon fish sauce, 1 tablespoon oyster sauce, 2 teaspoon curry powder, 1 teaspoon brown sugar, ¼ cup water
- Lightly beat egg and set aside.2 egg
- Thinly slice white part of green onions and thickly slice green part. Finely slice shallots. Mince ginger. Julienne carrot. Finely slice wombok cabbage. Slice lime in half. Drain noodles.½ bunch green onion, 2 shallot, 2 tablespoon fresh ginger, 1 carrot, 1 baby wombok cabbage, 1 lime, 200 g vermicelli rice noodles
- Place a wok or deep frying pan on high heat. Add oil, then cook the prawns for a minute on each side, without touching, then remove to a plate.1 tablespoon vegetable oil, 375 g prawn cutlets
- Add more oil if needed, scramble egg then remove to a plate. Option to serve your child's portion of egg on their plate, with their prawns, carrot and noodles.1 teaspoon vegetable oil, 2 egg
- Stir fry white part of the green onion, shallots and ginger until fragrant. Add carrot and cabbage and saute until soft. Add noodles and sauce and mix well.½ bunch green onion, 2 shallot, 2 tablespoon fresh ginger, 1 carrot, 1 baby wombok cabbage
- Add cooked prawns, egg, and green parts of the green onion to the pan. Cook for 1 min or until heated through.½ bunch green onion
- Serve noodles topped with crispy fried onions and a squeeze of lime juice. Option to serve your child plain noodles, prawns, carrot and egg with soy sauce.2 tablespoon crispy fried onion, 1 lime