Shrimp Mei Fun
This classic noodle dish can be found in Chinese restaurants all over North America. Traditionally, it's made with rice vermicelli, but I'm using wider/thicker rice noodles today. You can use whatever you prefer.
Ingredients
For the sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons chicken bouillon powder
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- ⅛ teaspoon MSG (optional)
For the shrimp mei fun
- 5 ounces dried rice noodles (traditionally, this is made with vermicelli, but I'm using wider rice noodles today)
- 2 tablespoons oil (divided)
- ½ pound shrimp
- 1 tablespoon minced garlic
- 1 cup sliced onions
- 1 cup julienned carrots
- 1 ½ cups sliced cabbage
- 2 scallions (julienned)
Instructions
- Soak the rice noodles in a bowl of cold water until softened. Thin noodles usually take 10-15 minutes but thicker ones will take up to 30 minutes.
- Combine all the sauce ingredients in a small bowl.
- Heat a large nonstick pan over medium-high heat until it is medium-hot. Add 1 tablespoon of oil. Add the shrimp and cook both sides for 1 minute until pink and cooked through. Remove the shrimp from the pan, leaving the oil behind.
- Add the remaining 1 tablespoon of oil.
- Add the minced garlic and onions and cook for 30 seconds.
- Add the carrots and cabbage and cook for two minutes. By now, the veggies should be pretty soft.
- Transfer the soaked noodles directly from the water to the pan. Add the sauce and scallions and cook for 1 minute until everything is evenly coated and the noodles are heated up.