Shrimp Mei Fun Recipe
- cook TIME 15 mins
- prep TIME 15 mins
- total TIME 30 mins
Ingredients (17)
- 8 oz peeled shrimp from 16 oz whole shrimp
- 6 oz dry rice noodles
- 8 oz brown button mushrooms sliced
- 4 oz red bell pepper julienned
- 2 oz bean sprouts
- 2 medium eggs beaten
- 2 tbsp sesame oil
- 3 tbsp canola oil divided into 1 and 2 tbsps
- 2 tbsp garlic minced
- 2 tbsp water
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp white sesame seed toasted
- 1 tsp hoisin sauce
- 1 tsp lime juice
- 1/2 tsp curry powder
- 1/2 tsp ground black pepper
- 1/4 cup scallion cut into 2-inch segments, divided
INSTRUCTIONS
Submerge 6 oz dried rice noodles in plain water for 15 minutes, then drain and transfer them to a colander.
In the meantime, mix together 2 tbsp water, 2 tbsp reduced-sodium soy sauce, 2 tbsp sesame oil, 1 tsp hoisin sauce, 1 tsp lime juice, 1/2 tsp curry powder, and 1/2 tsp ground black pepper. Set aside.
Heat 1 tbsp canola oil over medium heat in a non-stick skillet, and scramble 2 eggs in it. Transfer them to a bowl as soon as they finish cooking, and set aside.
Heat another 2 tbsp canola oil over medium heat, and stir in 2 tbsp minced garlic. Cook just until fragrant, then add 8 oz peeled shrimp and cook for 3 minutes.
Add 8 oz mushrooms and stir for another 3 minutes.
Add 4 oz red bell pepper and stir for 1 minute.
Add the soaked rice noodles, 2 oz bean sprouts, the sauce mixture, scrambled eggs, and half of the scallions into the pan. Mix to combine and cook for 3 minutes.
Remove the skillet from the heat. Scatter the rest of the scallions as well as 1 tbsp white sesame seeds on top, and enjoy.