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Fish - Shrimp (or Chicken) Mei Fun

15 - Minute Shrimp (or Chicken) Mei Fun

Prep: 40 mins* Cook: 15 mins Total Time: 55 mins Serves: 4 - 6


  • 8 oz thin rice noodles (rice vermicelli) – 8.8 oz used in this recipe

  • 4T sesame oil, divided

  • 4T butter, divided *

  • ¾ c carrots, julienned *

  • 1½ c shredded cabbage *

  • ¾ c frozen peas *

  • 1 c onion, minced *

  • 1 large garlic clove, finely minced *

  • 1 tsp fresh ginger, finely minced *

  • 1 c bean sprouts, drained *

  • ½ + tsp brown sugar

  • ¾ + tsp pepper, or to taste

  • 4T soy sauce, divided

  • 2 eggs, beaten

  • ¾ lb shrimp, peeled and deveined OR ¾ lb boneless, skinless chicken cut into strips*

  • ¼ c chicken broth (or water)

  • 1 c chopped walnuts


Place the rice noodles in a large pot and cover with hot water. Set aside and allow it to soak for 15 minutes.

Preheat a large skillet over medium-high heat. Add 3T of the sesame oil and 3T of the butter to the hot skillet.

Add the carrot, cabbage, frozen peas, and onion; cook for 2 minutes.

Add the garlic, ginger, bean sprouts, brown sugar, pepper, and 2T soy sauce.

Move the contents of the skillet to one side of the pan. Add the eggs to the skillet and cook through. Stir the eggs into the rest of the ingredients in the skillet.

Move the contents of the skillet to one side. Add the remaining 1 tbsp of butter and 1 tbsp of sesame oil to the skillet. Add the shrimp (or chicken). Cook until cooked through.

Drain the rice noodles. Return to soaking pot and toss to separate.

Transfer skillet contents to the soaking pot. Add ¼ c of chicken broth, 2T soy sauce, and the walnuts to the pot. Toss well and season with more soy sauce and pepper, if desired.