Shrimp Mei Fun

Name: Shrimp Mei Fun
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Cuisine: Asia, Chinese, Authentic
Ingredients: 2 cups dried sliced shiitake mushrooms (about 2 ounces); 14 ounces thin rice noodles (vermicelli); 1 teaspoon sesame oil; 3 tablespoons canola oil, divided; 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined; 2 cups julienned carrot; 1 cup julienned Chinese celery or 2 cups julienned regular celery; 3 cups shredded napa cabbage; 3 tablespoons reduced-sodium soy sauce; 2 tablespoons oyster sauce; 4 garlic cloves, minced; 1 tablespoon minced fresh gingerroot; 1 tablespoon Shaoxing wine; 6 green onions, chopped

Total Time Prep: 25 min. Cook: 15 min.

Yield 8 servings

Test Kitchen Approved

Our classic shrimp mei fun recipe tosses seared shrimp with rice vermicelli, tender vegetables and mushrooms.

Ingredients

2 cups dried sliced shiitake mushrooms (about 2 ounces)
14 ounces thin rice noodles (vermicelli)
1 teaspoon sesame oil
3 tablespoons canola oil, divided
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
2 cups julienned carrot
1 cup julienned Chinese celery or 2 cups julienned regular celery
3 cups shredded napa cabbage
3 tablespoons reduced-sodium soy sauce
2 tablespoons oyster sauce
4 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 tablespoon Shaoxing wine
6 green onions, chopped

Directions

Place mushrooms in a large bowl, cover with room temperature water. Soak until soft, about 30-40 minutes; drain.
Cook rice noodles according to package directions; drain. In a large bowl, toss noodles with sesame oil; set aside.
In a large nonstick skillet or wok, heat 1 tablespoon oil over medium heat. Cook shrimp until no longer pink, 2-3 minutes. Remove with a slotted spoon and keep warm.
In the same skillet, heat remaining 2 tablespoons oil over medium heat. Add carrots and celery; cook until just tender, 4-5 minutes. Add reserved mushrooms and cabbage; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
In a small bowl, whisk soy sauce, oyster sauce, garlic, ginger and wine. Add to pan; toss to coat. Fold in shrimp, rice noodles and green onions.

Umami flavors burst in this Chinese dish with savory noodles and vegetables covered in soy sauce that then gets complimented by tender, fresh and subtly sweet shrimp. The thin rice noodles provide a light base, making them versatile and valuable leftovers for many dishes! —Shannon Daniels, Ann Arbor, Michigan

Recipe Creator