Shrimp Mei Fun
A delightful stir-fried noodle dish bursting with flavor from succulent shrimp and an array of colorful vegetables, perfect for cozy dinners and gatherings.
Ingredients
Main Ingredients
- 8 oz rice noodles (soaked in warm water) These delicate noodles provide a light and silky base.
- 1 lb shrimp (peeled and deveined) Juicy and tender, adds protein and sweetness.
- 2 tbsp soy sauce (low sodium) Enhances taste with depth and umami flavors.
- 1 cup bell peppers (sliced) Adds color and a refreshing crunch.
- 1 cup carrots (julienned) Provides sweetness and vibrant hue.
Instructions
Preparation
- Soak the rice noodles in warm water for about 30 minutes or until soft. Drain and set aside.
- Peel and devein the shrimp if not done. Rinse under cold water and pat dry.
Cooking
- Heat a tablespoon of oil in a large wok over medium-high heat. Add bell peppers and julienned carrots, stir-fry for 3-4 minutes.
- Push vegetables to the side and add shrimp, cooking for 2-3 minutes until pink and opaque.
- Incorporate the drained rice noodles, mixing with shrimp and vegetables. Pour in the soy sauce and toss until heated through.
- Taste and adjust seasoning, stir-frying for one more minute.
- Remove from heat, transfer to a platter, and garnish with green onions or sesame seeds.
Notes
For a spicier kick, add chili oil or sliced jalapeños. Consider adding other veggies like snap peas or broccoli for variety. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months.