I've always had a thing for noodles when it comes to Chinese food. Even though this recipe for Shrimp Chow Mei Fun may not be entirely traditional, it tastes exactly like the Westernized versions of Mei Fun that are served at most Chinese restaurants in the US and Europe.
On its own, shrimp chow mein fun makes a substantial dinner. Serve it for weekend brunches, potlucks, game or movie evenings, and leisurely weekday meals.
The primary source of protein is shrimp, which can be cooked in a matter of minutes, along with eggs. Carrots, scallions, and cabbage are the vegetables. I added ginger, garlic, sesame oil, soy sauce, and curry powder for flavor. The entire family will like this, so you really must give it a try!
Shrimp Chow Mei Fun
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Inactive Time: 5 minutes (for soaking the noodles)
- Total Time: 30 minutes
For 4 Servings
Author: Chris
Total time: 10 minutes
Ingredients
- 2 tablespoon vegetable oil divided.
- 2 garlic cloves minced.
- 2 teaspoons of fresh ginger chopped small.
- ½ red onion sliced thin.
- 1 large carrot peeled and cut in matchsticks.
- 1 red bell pepper sliced.
- 40 large shrimp cooked and peeled.
- 3 tablespoon hoisin sauce.
- 2 tablespoons of dark soy sauce.
- 1 tablespoon sesame oil.
- 7 oz rice noodles soaked/cooked according to package instructions.
- ½ tablespoon turmeric powder.
Steps
- In a skillet or frying pan, heat half of the vegetable oil over medium-high heat. Cook the chopped ginger and minced garlic for 2 minutes, stirring often to prevent the garlic from browning, until fragrant.
- Add onion slices and heat for 1 minute.
- Add the sliced carrot and simmer for 1 minute.
- Add the shrimp and bell pepper slices, and thoroughly mix.
- Stir in sesame oil, hoisin sauce, and soy sauce. Simmer for 1 minute after bringing to a simmer.
Notes
- Egg noodles can also be used in place of the rice noodles in this dish, which tastes great when cooked with both thicker “pad thai style” noodles and thinner Mei Fun noodles.
- Before adding the cooked frozen shrimp to the stir-fry, I let it thaw fully. Every time, I take the tail off before attaching them.
- Olive oil can also be used instead of vegetable oil; I like the neutral sort.
- You may omit the turmeric powder with no impact on the flavor.
Nutrition Facts (per serving)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 100 mg
#TalesofAkitchen #ShrimpChowMeiFun #shrimprecipe #Shrimpnoodles
For another easy-making recipe like this Shrimp Chow Mei Fun, please visit Tales Of A Kitchen! You will be surprised by a whole new world of delicious food recipes!
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Shrimp Chow Mei Fun For The Whole Family
- Prep Time: 15 minutes
- Inactive Time: 5 minutes (for soaking the noodles)
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Asian Food
Description
Check out Tales Of A Kitchen's delicious recipe for Shrimp Chow Mei Fun. Learn how to prepare this tasty dish that is loaded with colorful veggies and shrimp.
Ingredients
- 2 tablespoon vegetable oil divided.
- 2 garlic cloves minced.
- 2 teaspoons of fresh ginger chopped small.
- ½ red onion sliced thin.
- 1 large carrot peeled and cut in matchsticks.
- 1 red bell pepper sliced.
- 40 large shrimp cooked and peeled.
- 3 tablespoon hoisin sauce.
- 2 tablespoons of dark soy sauce.
- 1 tablespoon sesame oil.
- 7 oz rice noodles soaked/cooked according to package instructions.
- ½ tablespoon turmeric powder.
Instructions
- In a skillet or frying pan, heat half of the vegetable oil over medium-high heat. Cook the chopped ginger and minced garlic for 2 minutes, stirring often to prevent the garlic from browning, until fragrant.
- Add onion slices and heat for 1 minute.
- Add the sliced carrot and simmer for 1 minute.
- Add the shrimp and bell pepper slices, and thoroughly mix.
- Stir in sesame oil, hoisin sauce, and soy sauce. Simmer for 1 minute after bringing to a simmer.
Notes
- Egg noodles can also be used in place of the rice noodles in this dish, which tastes great when cooked with both thicker “pad thai style” noodles and thinner Mei Fun noodles.
- Before adding the cooked frozen shrimp to the stir-fry, I let it thaw fully. Every time, I take the tail off before attaching them.
- Olive oil can also be used instead of vegetable oil; I like the neutral sort.
- You may omit the turmeric powder with no impact on the flavor.
Nutrition
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 10 g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg
