These savory, curry-kissed noodles with shrimp and vegetables bring all the flavor of your favorite upscale Chinese restaurant into your very own kitchen with this homemade Shrimp Mei Fun.
Since Singaporean food is heavily influenced by both Chinese and Indian cultures, it's easy to understand how a Chinese noodle dish flavored with savory curry powder would share a name with this tiny multicultural island.
While not authentic to Singapore, these flavorful noodles are popular across the world.
The ingredient list looks lengthy, but most of them are probably in your pantry and spice drawer right now. As with all stir fry recipes, the process is greatly helped by preparing all of your ingredients before starting the wok or skillet.
What you'll need to make this dish:
Before we get to the step by step directions, a few notes about the ingredients:
- Veggies: I use Napa cabbage, carrots, red onion and scallions in the dish, but feel free to substitute your favorite vegetables.
- Shrimp: you can make the dish vegetarian by omitting the shrimp, if you'd like.
- Eggs: scrambled eggs are a protein boost and flavor component for the dish. Add more or less, according to your test.
- Red chilis: for a completely mild dish, omit the chilis or reduce the amount.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Prepare the shrimp
First add cleaned and deveined shrimp to small bowl with 2 teaspoons cornstarch, 1 tablespoon light soy sauce, 1 teaspoon of curry powder, and 1 teaspoon of vegetable oil. Then toss to coat.
2. Cook noodles
Heat water in a large pot with a lid. Once hot (but not boiling) add the rice noodles to the pot, cover and soak noodles for about 2 minutes less than the package directions, usually about four minutes.
The noodles should be softened, but very al dente. Rinse with cold water to stop the cooking and drain thoroughly. In a medium bowl, gently toss the thin noodles with 1 tablespoon of vegetable oil, 2 teaspoons of curry powder and 2 teaspoons dark soy sauce until evenly coated.
3. Prepare dry seasoning mix
Combine 2 teaspoons curry powder, ½ teaspoon white pepper and 1 teaspoon salt in a small bowl. Set aside.
4. Prep eggs
Scramble 3 eggs and pinch of salt in a small bowl. Heat neutral oil in small nonstick skillet and allow to set like an omelet for about 2 minutes (short of browning).
Flip and cook another 2 minutes until cooked through. Remove to a cutting board. Cut into 2-inch strips. Set aside in a small bowl.
5. Stir fry vegetables and noodles
Heat a large wok or large skillet over medium-high heat. Add neutral oil, grated ginger and red onions.
Stir fry for about a minute. Add shredded carrots and cabbage, and stir fry for 2-3 minutes. Add the shrimp in its marinade and the scallions to the pan and cook for 2 minutes, stirring frequently.
Finally, add the seasoned rice noodles, scrambled egg strips and the dish of dried spices to the pan and toss everything together.
6. Garnish and serve
Taste and adjust seasoning. Plate the shrimp mei fun noodles with lime wedges, fresh cilantro and red pepper slices.
Looking for more Asian-inspired seafood dishes?
- Asian Fish with Ginger and Soy
- Udon Noodles with Shrimp
- Hibachi Salmon Recipe
- Hibachi Fried Rice Recipe (Benihana Copycat)
FAQ's and Serving Suggestions:
Red bell pepper cut into thin strips would be delicious in this dish, and fresh snow peas and green onions are always a good option for an Asian noodle stir fry. I've often topped the dish with fresh bean sprouts and it always adds a refreshing note to the savory noodles.
This noodle dish would work with flat rice noodles like chow fun noodles, ramen and even udon noodles. I might have made it once with bucatini, because it was my only starch in the house and I have no shame. Please don't judge.
Shrimp, tofu and even sautéed fish cakes would add flavor and protein to this noodle dish. For non-pescatarians, mei fun often includes roast pork, a Chinese BBQ pork called char siu, tender pieces of beef or even a chicken mei fun.
Mei fun, also known as rice vermicelli, uses thin rice noodles, which cook quickly and are light in texture.
With all of the protein from shrimp and eggs and the fresh sautéed veggies, this noodle dish is a one-pan dinner. But if you're looking to add a complementary side, I love Chinese Eggplant with Oyster Sauce with the mei fun. And if you want to double down on the shrimp theme, Homemade Shrimp Wontons would be a delicious appetizer.
To store, transfer the stir fried noodles to an airtight container and keep in the refrigerator up to 2 days.
Shrimp Mei Fun (Singapore Noodles)
- Total Time: 40 minutes
- Yield: 4-6 1x
Ingredients
For the Shrimp:
12 ounces shrimp, cleaned and deveined
2 teaspoons cornstarch
1 tablespoon soy sauce
1 teaspoon curry powder
1 teaspoon neutral oil
For the Noodles:
7 ounces thin rice vermicelli noodles
1 tablespoon neutral oil
2 teaspoons dark soy sauce
1 teaspoon curry powder
For the Seasoning:
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon white pepper
For the Eggs:
3 eggs
Pinch of salt
1 teaspoon neutral oil
For the Veggies:
3 tablespoons canola or neutral oil
1 teaspoon sesame oil
2 tablespoons fresh ginger, grated
2 cups napa cabbage, shredded
1 small red onion, thinly sliced
½ cup carrot, julienned
2 scallions, julienned
For Serving:
2 tablespoons cilantro
4 lime wedges
1 red chili pepper, sliced
Instructions
- Prepare The Shrimp: Add shrimp to small bowl with 2 teaspoons cornstarch, 1 tablespoon light soy sauce, 1 teaspoon of curry powder, and 1 teaspoon of vegetable oil. Toss to coat. Set aside to marinate while preparing the noodles and vegetables.
- Prepare The Noodles: Heat water in a large pot with a lid. Once hot (but not boiling) add the rice noodles to the pot, cover and soak noodles for about 2 minutes less than the package directions, usually about four minutes. The noodles should be softened, but very al dente. Rinse with cold water to stop the cooking and drain thoroughly. In a medium bowl, gently toss the thin noodles with 1 tablespoon of vegetable oil, 2 teaspoons of curry powder and 2 teaspoons dark soy sauce until evenly coated. Set aside the drained noodles with seasoning.
- Combine the Seasoning: combine 2 teaspoons curry powder, ½ teaspoon white pepper and 1 teaspoon salt in a small bowl. Set aside.
- Prepare the eggs: scramble 3 eggs and pinch of salt in a small bowl. Heat neutral oil in small nonstick skillet over medium heat. Pour in eggs and allow to set like an omelet for about 2 mins (short of browning). Flip and cook another 2 minutes until cooked through. Remove to a cutting board. Cut into 2-inch strips. Set aside.
- Stir Fry the Veggies and Noodles: heat a large wok or large skillet over medium-high heat. Add oil, ginger and onions. Stir-fry for about a minute. Add shredded carrots and cabbage, and stir-fry for 2-3 minutes. Add the shrimp in its marinade and the scallions to the pan and cook for 2 minutes, stirring frequently. Finally, add the seasoned rice noodles, scrambled egg strips and the dish of dried spices to the pan and toss everything together. Taste and adjust seasoning.
- For Service: Plate the shrimp mei fun noodles with lime wedges, fresh cilantro and red chilis.
Notes
Because curry powders come with different levels of flavor and spice, it is important to taste this dish before serving to determine if more seasoning is required.
- Prep Time: 20
- Cook Time: 20
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Asian
Edwin
Turned out great! So much flavor. Never made anything like this before but can't wait to make it again!
Christina Jolam
Love to hear this, Edwin! Totally agree - the flavor is a standout on this noodle dish. Thanks so much for coming back to leave a helpful review!