What other vegetables can I use in the noodle stir fry?

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.

I can't find rice stick noodles - is there another type of noodle I can use in this recipe?

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.

Can I use any other proteins in this easy recipe?

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.

Is mei fun the same as vermicelli?

Mei fun, also known as rice vermicelli, uses thin rice noodles, which cook quickly and are light in texture.

What should I serve with Shrimp Mei Fun?

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.

How to store leftover Singapore noodles?

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)

Name: Shrimp Mei Fun (Singapore Noodles)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 12 ounces shrimp, cleaned and deveined; 2 teaspoons cornstarch; 1 tablespoon soy sauce; 1 teaspoon curry powder; 1 teaspoon neutral oil; 7 ounces thin rice vermicelli noodles; 1 tablespoon neutral oil; 2 teaspoons dark soy sauce; 1 teaspoon curry powder; 2 teaspoons curry powder; 1 teaspoon salt; 1/2 teaspoon white pepper; 3 eggs; Pinch of salt; 1 teaspoon neutral oil; 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; 1/2 cup carrot, julienned; 2 scallions, julienned; 2 tablespoons cilantro; 4 lime wedges; 1 red chili pepper, sliced

Ingredients

Scale

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

1/2 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

1/2 cup carrot, julienned

2 scallions, julienned

For Serving:

2 tablespoons cilantro

4 lime wedges

1 red chili pepper, sliced

Cook Mode Prevent your screen from going dark

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, 1/2 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