Shrimp Mei Fun (Rice Noodles) Recipe: Authentic Cantonese Stir-Fry

Table of Contents

• What Are Mei Fun Noodles?
• About Shrimp Mei Fun Noodles
• Ingredients
• Pro Tips
• How To Make Shrimp Mei Fun
• Shrimp Mei Fun FAQs
• Serving Suggestions
• Storage Suggestions
• Recipe Card

What Are Mei Fun Noodles?

Mei Fun (also spelled Mai Fun) are thin, translucent rice vermicelli noodles common in Chinese and Southeast Asian cooking. They are typically sold dried or fresh; dried noodles only need soaking or brief cooking to soften.

Also called rice vermicelli or bee hoon, these naturally gluten-free noodles are often used in stir-fries, soups, and cold salads.

About Shrimp Mei Fun Noodles

Shrimp Mei Fun is a simple stir-fry combining rice vermicelli with marinated shrimp, vegetables, and a light soy-based seasoning. It’s a popular item on Chinese-American menus and can be adapted easily at home.

This dish comes together quickly and is excellent for weeknight dinners. You can vary the vegetables or protein to suit your taste—try chicken, tofu, or other seafood instead of shrimp.

Ingredients

For the Noodles

Use thin rice vermicelli (dried or fresh). After cooking, toss the noodles with a little oil and soy sauce to season them and prevent clumping.

For the Shrimp

Use cleaned, deveined shrimp—fresh or thawed frozen. The shrimp are marinated briefly in cornstarch, oyster sauce, Shaoxing wine (or white wine/vinegar substitute), white pepper, and a touch of oil to keep them tender.

For the Rest

Common stir-fry ingredients include ginger, shallots, carrot, shredded cabbage, scallions, soy sauce, sesame oil, salt, and neutral oil for frying. Swap tamari for soy sauce to keep the dish gluten-free. Optional additions: bell peppers, bean sprouts, mushrooms, or baby corn.

Pro Tips

• Check sauces for gluten if you need a fully gluten-free meal.
• Do not overcook or oversoak the noodles—aim for al dente texture.
• Rinse cooked noodles under cold water to stop the cooking, drain well, then toss with oil and soy sauce.
• Have all ingredients prepped and ready; the stir-fry cooks quickly on high heat.

How To Make Shrimp Mei Fun

Prepare the Noodles

Step 1: Cook 7 oz (200 g) dried rice vermicelli according to package instructions. Test a strand to ensure it’s no longer dry but still has a bite.

Step 2: Rinse immediately with cold water to stop cooking and prevent mushiness. Drain thoroughly.

Step 3: Toss the drained noodles in a large bowl with 1 tablespoon oil and 2 teaspoons soy sauce. Set aside.

Prepare the Shrimp

Step 4: Place 7 oz (200 g) medium cleaned shrimp in a bowl and add 2 tsp cornstarch, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine (or white wine/vinegar), 1/4 tsp white pepper, and 1 tsp oil. Marinate for about 20 minutes.

Stir-Fry the Noodles

Step 5: Heat a large wok over high heat until very hot. Add 3 tablespoons oil.

Step 6: Add 2 tablespoons julienned ginger and 4–5 thinly sliced shallots. Stir-fry briefly (about 10 seconds) until aromatic.

Step 7: Add the marinated shrimp and any marinade. Stir-fry for about 3 minutes until shrimp turn pink and are almost done (2 minutes for small shrimp, 4 minutes for large).

Step 8: Add 1 medium julienned carrot, 5 oz (150 g) shredded cabbage, and 2 scallions cut into 2-inch pieces. Stir-fry 30 seconds.

Step 9: Stir in 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon white pepper, and 1/2 teaspoon salt. Mix well.

Step 10: Add the prepared noodles and toss everything together over high heat until heated through and well combined. Taste and adjust seasoning, then serve hot.

Serving Suggestions

Shrimp Mei Fun is a satisfying meal on its own. Serve it for weeknight dinners, potlucks, or casual gatherings. Pair it with a light Asian soup or an appetizer for a fuller meal—clear chicken soup, a simple miso, or steamed dumplings work well.

Storage Suggestions

Store leftovers in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze for up to 2 months, but note the texture may change slightly on reheating.

Reheat gently: microwave briefly with a splash of water, stir-fry in a pan with a little oil and water, or steam for a few minutes until heated through.