This Shrimp Mei Fun Recipe is an easy stir fry to make at home and tastes so much better than take out! With carrots, cabbage, curry powder, sesame oil, and more it's is a 30 minute weeknight dinner. The proteins are mainly Shrimp, which cooks in literally a few minutes, but also eggs. The veggies are cabbage, carrots, and scallions. For flavor, I used curry powder, soy sauce, sesame oil, garlic, and ginger. You've got to try this one!
Peel and mince the garlic cloves. Peel and mince or grate the ginger. Finely Slice the scallions.
Finely slice or shred the cabbage. Cut the carrots into thin matchstick size pieces.
Clean the shrimp if not already done so. Remove the outer shell and devein the backs. I left the tails on, but you can remove if desired. Toss with 2 tablespoons soy sauce.
Make the rice noodles by bring a large pot of water up to a boil. Add the rice noodles to the boiling water and push them down to submerge. Stir the noodles as they soften for 2-3 minutes. Drain and rinse under warm water. Place back in the pot and stir with 2 tablespoons of soy sauce. Set aside until ready to add to the pan.
Preheat a large skillet or large pan on high heat. Add the olive oil and then the shrimp in a single layer. Cook for 1 minute and then flip the shrimp over and cook for 1-2 more minutes until they curl up. Then immediately transfer the shrimp to a place.
To the same large skillet on high add another tablespoon of olive oil and the cabbage, Carrots, and scallions (save some scallions for garnish). Add the garlic, ginger, curry powder, 2 tablespoons of soy sauce, honey, and sesame oil. Stir to combine and then cook for 2-3 minutes until the carrots start to get tender.
Next, in a small bowl, whisk the eggs and then add them to the cabbage mixture. Cook, stirring frequently for about 5 minutes until the eggs are cooked.
Gently stir in the noodles to combine and warm through. Finally add back the shrimp.
Garnish with scallions, serve, and enjoy!