Shrimp Mei Fun

Thin rice vermicelli stir-fried with shrimp, snow peas & carrot in a light soy-sesame sauce

Serves 4 · 20 min

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8 oz mei fun (rice vermicelli)
1 lb shrimp, peeled
2 cups snow peas, strings pulled
1 carrot, thin matchsticks
1 shallot, sliced · 2 garlic cloves · 1 Tbsp grated ginger
2 eggs, beaten (optional)
neutral oil · scallions & sesame to finish
Sauce
3 Tbsp soy sauce or tamari
1 tsp toasted sesame oil · 1 tsp sugar · pinch white pepper
2 Tbsp water or stock

Soak the noodles. Cover the mei fun in hot water until just pliable, 4–5 min; drain and toss with a drop of oil so they don\'t clump. Snip once with scissors if very long.
Sear shrimp fast. Pat dry, salt; sear in a ripping-hot oiled wok about 90 sec to just pink; pull them out. Scramble the eggs if using, pull.
Fire the veg. A little oil; shallot, garlic, ginger 30 sec, then carrot and snow peas 1–2 min — keep them crisp and bright.
Toss it together. Add the noodles and the whisked sauce; toss hard with tongs until coated and heated through, loosening with a splash of water. Fold the shrimp (and egg) back in.
Finish. Off the heat: scallions, sesame, and a few raw snow peas for crunch if you held some back.

Steps — tap one to keep your place

1. Soak the noodles. Cover the mei fun in hot water until just pliable, 4–5 min; drain and toss with a drop of oil so they don\'t clump. Snip once with scissors if very long.

2. Sear shrimp fast. Pat dry, salt; sear in a ripping-hot oiled wok about 90 sec to just pink; pull them out. Scramble the eggs if using, pull.

3. Fire the veg. A little oil; shallot, garlic, ginger 30 sec, then carrot and snow peas 1–2 min — keep them crisp and bright.

4. Toss it together. Add the noodles and the whisked sauce; toss hard with tongs until coated and heated through, loosening with a splash of water. Fold the shrimp (and egg) back in.

5. Finish. Off the heat: scallions, sesame, and a few raw snow peas for crunch if you held some back.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.