Shrimp Chow Mei Fun
Shrimp Chow Mei Fun is a popular Chinese dish of fried vermicelli mixed with vegetables and some shrimps.
Servings: 4 portions
Calories: 377kcal
Equipment
- 1 wok
Ingredients
Ingredients A
- 200 gr rice vermicelli
- 2 eggs
- 4 tbsp oil
Ingredients B
- 1 pcs sausage Chinese sausage
- 3 pieces fish balls
- 1 piece fish cake
- 50 gr shrimps peeled and deveined
Ingredients C
- 50 gr cabbage sliced
- 50 gr mustard greens chopped in 5 cm
- 5 gr chili remove seeds, slice thinly
- 1 tbsp chopped garlic
Seasonings
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp mushroom powder
- 1 tsp pepper
- 1 tsp chili oil
Instructions
- Soak the rice vermicelli in a bowl of water. Let it sit for at least 10 minutes, or until the noodles are soft. Set aside. Heat a bit of oil in a pan, crack in the eggs, and scramble them. Once cooked, set them aside.
- In a separate pan, stir-fry the shrimp until they turn pink and opaque. Set aside. In a large wok, heat some oil and sauté the chopped garlic. Once the garlic is golden and fragrant, add in the sausage and chicken cubes. Stir-fry until the chicken is cooked through.
- Add the softened vermicelli to the wok and pour in the prepared seasonings. Stir-fry using chopsticks and a spatula to help coat the noodles evenly. Toss in the vegetables and chilies, and continue stir-frying until the veggies are tender. Finally, add the scrambled eggs and shrimp back into the wok. Mix everything well and it's ready! Serve on a plate and garnish with minced leeks or coriander leaves.
Video
Notes
- Prep the seasonings ahead of time. Mix all the sauces and seasonings in a small bowl before you start cooking. It’s easy to forget something once the heat is on!
- Use a spatula and long chopsticks. This helps you toss and separate the noodles better, so the seasonings coat everything evenly without breaking the noodles too much.
- Add a bit of water. If the mei fun feels dry or clumpy in the wok, lightly add water to help soften the noodles and spread the sauce more evenly.
- Don’t over-soak the noodles. Soak just until soft but still slightly firm. Over-soaking can make them mushy once stir-fried and break the noodles easily.
- Use high heat and work fast. Stir-frying is all about quick cooking over high heat—this helps keep the veggies crisp and the noodles from turning soggy.
- Cut the ingredients small and even. Small, uniform pieces cook quickly and blend better with the noodles.
- You can use flavored oil if you want to skip using chopped garlic.
Nutrition
Serving: 1portion | Calories: 377kcal | Carbohydrates: 45g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 1126mg | Potassium: 205mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1348IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 1mg