Savory Shrimp Mei Fun Stir Fry

Light rice noodles tossed with juicy shrimp, crisp vegetables, and a bold savory sauce. Quick, smoky, and full of flavor.

Yield: 3-4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Special Equipment: Wok

Ingredients

• 8 oz rice vermicelli

• 1 lb shrimp, peeled and deveined

• 2 cups green cabbage, shredded

• 1 medium carrot, julienned

• 1/2 onion, sliced

• 1 bell pepper, sliced

• 3 cloves garlic, minced

• 3 green onions, cut into pieces

• 2 tbsp oil

• 1/2 tsp salt

• 1/2 tsp white pepper

• 1 tbsp Shaoxing wine or mirin

• 1 tsp cornstarch

• 3 tbsp light soy sauce

• 2 tsp dark soy sauce

• 3 tbsp oyster sauce or hoisin

• 1 tsp sesame oil

• 2 tsp sugar

• 1/2 tsp white or black pepper

Directions

1. Soak rice vermicelli in warm water 5 to 7 minutes until soft, drain well, and set aside.

2. Toss shrimp with salt, white pepper, Shaoxing wine, and cornstarch and let sit 10 to 15 minutes.

3. Heat 1 tbsp oil in a wok or pan over medium high heat and cook shrimp 1 to 2 minutes per side until just pink, then remove.

4. Add remaining oil and cook garlic and onion, then add carrot, cabbage, and bell pepper and stir fry 2 to 3 minutes.

5. Add drained noodles and sauce ingredients and toss until combined.

6. Add shrimp and green onions and toss 1 to 2 minutes until heated through.