Easy Shrimp Mei Fun Recipe {Singapore Rice Noodles}

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Ready for some delicious Asian cuisine at home? Then why not tuck into this easy shrimp mei fun recipe? Juicy shrimp is marinated and tossed with stir-fried vegetables and tender rice noodles.

It's the perfect easy for the whole family.

When it comes to Chinese food, we love to make shrimp mei fun noodles! These Singapore noodles are sweet and spicy, tossed with marinated shrimp, then fried with crunchy cabbage and carrots.

And the great news? It's cheap and easy with minimal prep and no fancy ingredients, making it perfect for an easy weeknight family dinner in under 15 minutes.

Whether you're a seasoned chef or a beginner in the kitchen, these shrimp rice noodles are sure to tickle your taste buds without the need for skills!

Jump to:

✔️ Why You'll Love This Recipe
🛒 Ingredient Notes
📋 Instructions
👩‍🍳 Substitutions
⚖️ Variations
🔪 Equipment
❄️ Storage
💡Pro Tips
🍽️ Serving Suggestions
❓ FAQ
➕ More Chinese Recipes
📖 Recipe
💬 Comments

✔️ Why You'll Love This Recipe

Here's why we think you'll love eating this traditional popular Chinese dish!

Easy quick weeknight dinner
Made with simple ingredientsred on
Full of vitamins B6, C, K and more
A delicious dish that's full of flavour
Cheaper than dining in Chinese restaurants
Great as a standalone meal or with added sides
Can be customised with vegan and vegetarian ingredients

🛒 Ingredient Notes

Please see the printable recipe card with exact ingredient quantities, preparation instructions and nutritional information at the bottom of this post.

Dry thin rice vermicelli noodles - these are a good source of complex carbohydrates, low in fat and cholesterol

Rapeseed oil - or any neutral oil like vegetable oil, canola, etc with a high smoking point

Raw shrimps - or prawns, which are washed and deveined if a black line is still visible along their back. See how to video here

Oyster sauce - for tangy sweetness, or you can use hoisin sauce and a dash of fish sauce instead

Curry powder - this adds a delicious subtle sweet warming spice, or you could use any spices you wish

Red chilli flakes - or swap of fresh chilli, or red pepper powder for mild heat

Salt and white pepper - this can be adjusted at the end to your personal preference

Cornstarch - to thicken the marinade while cooking in a large wok

Rice wine vinegar - to add acidity to enhance the overall sweet and salty flavours, or use shaoxing wine

Onion - use brown or a red onion, or swap for you can use shallots, which offer more anti-inflammatories

Garlic - these are minced and add a more complex flavour, or use powder

Fresh ginger - finely grated or julienned, or use ginger paste, or powder if more accessible

Carrot - sliced into matchsticks and adds crunch and colour to the dish as well vitamins A, B6, C, E and K

Cabbage - I use regular green cabbage for affordability, but you can swap for napa cabbage, (often called Chinese cabbage in supermarkets)

Spring onions - (AKA scallions) use as many as you wish to fry with the vegetables, then extra as a garnish

Dark soy sauce & light soy sauce - these are an equal combination

Honey - this is optional for sweetness, or use brown sugar or natural sweetener if preferred

Sesame seed oil - adds a delicious nutty taste towards the end

Beaten eggs - these are scrambled in the pan with the veggies and add extra protein to the dish

📋 Instructions

1. First, in a large bowl, pour boiling water over the rice noodles and cover for 2-3 minutes until they are al dente.

Then drain and rinse under a cold water tap until cooled and coat the drained noodles in a teaspoon of oil to prevent sticking.

Toss well and set them aside.

2. In a small bowl, add the deveined shrimp and add the cornflour, oyster sauce, salt and white pepper, rice wine vinegar and curry powder.

Stir until coated evenly and leave to marinate while preparing the vegetables.

3. In a wok, add a tablespoon of oil and saute the onions, garlic and ginger over medium-high heat.

This should take 2 minutes.

4. Add the shrimp and stir while frying until they are pink and cooked through.

This should take about 4-5 minutes.

5. Stir in the vegetables and stir-fry for a further 2 minutes until a little softened.

6. Add the remaining sauce ingredients: soy sauces and honey or sugar, then fry until just bubbling.

7. Stir in the beaten eggs while cooking until scrambled throughout.

8. Now add the noodles and stir well while heating through. You may need to do this in batches.

Serve with lemon and add more seasoning to taste if required.

👩‍🍳 Substitutions

Depending on your dietary needs, here you can choose a healthier alternative or two if required:

Shrimp: swap for chicken, pork, beef, or tofu, tempeh, soya mince, etc for a vegetarian version
Vegetables: substitute for red bell peppers, courgettes, bean sprouts, peas, sweetcorn, bok choy, cauliflower, or broccoli
Cooked noodles: for low carb, use courgetti/zoodles, or swap for flat rice noodles, egg noodles, etc
Soy sauces - swap for gluten free, ensuring the remaining ingredients are too

⚖️ Variations

Here are some different ways you can enhance and truly personalise this recipe:

Spices: substitute for cumin, coriander, cardamom, a pinch of Chinese five spice, or go mild if preferred
Sauce: add Sriracha, peanut butter for a satay twist, etc
Extra hot - add freshly sliced chilli
Vegetarian - add vegetarian meats and extra vegetables

🔪 Equipment

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❄️ Storage

Storing - we prefer eating shrimp mai fun freshly cooked, but it can be stored in an airtight container and refrigerated for up to 3 days.

Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.

Reheating - If you want to eat the next day, defrost in the fridge if required and microwave until piping hot, or on the hob or stove in the wok.

💡Pro Tips

Don't overcook the noodles, as they can turn mushy, then coat them in oil to prevent them from sticking
Let the shrimp soak up the flavours before cooking
Use a good quality wok over high heat to achieve the breath of the wok (AKA wok hei)
Stir the noodles in batches to ensure they are evenly mixed in with the sauce, shrimp, vegetables and eggs

🍽️ Serving Suggestions

Here are a handful of serving suggestions to enjoy your shrimp mei fun:

Serve with side of steamed vegetables or your choice like tenderstem broccoli, cauliflower, sugar snap peas, babycorn, etc
Enjoy with crispy spring rolls, wontons, or your favourite Chrinese takeaway side
Have some prawn crackers on the side with sweet and sour sauce
Serve in lettuce cups for a shrimp yuk sung recipe

❓ FAQ

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

Other vegetables you can add to shrimp mei fun are red peppers, courgettes, beansprouts, peas, sweetcorn, bok choy, broccoli or cauliflower florets

What other meats can I use in this Mei Fun?

You can swap shrimp for a chicken mei fun, pork, finely sliced sirloin beef, tofu, or even char siu pork or roast pork

What can I use instead of rice noodles in Mai Fun?

Swap mei fun noodles with thicker flat rice noodles, glass noodles, egg noodles, or even try Italian spaghetti pasta

➕ More Chinese Recipes

Looking for another authentic asian dish like this? Try these:

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