# Shrimp Mei Fun

Cuisine: chinese · Time: 30 minutes · Servings: 2

## Ingredients

- 8 oz peeled and deveined shrimp (, halved lengthwise across the center of the back (*Footnote 1))
- 5 oz dried thin rice vermicelli noodles ((yields 1 lb / 450 g after soaking))
- 1/2 lb choy sum ((or baby bok choy))
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon grated ginger
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- 2 tablespoons chicken stock ((or water))
- 1 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon sugar
- 3 tablespoons peanut oil ((or vegetable))
- 2  eggs (, beaten with a pinch of salt)
- 2 teaspoons ginger (, minced)
- 1 small carrot (, julienned)
- 4  scallions (, sliced to 2” pieces, white halved lengthwise, white and greens separated)
- 1 teaspoon toasted sesame oil

## Steps

1. Combine the shrimp and the marinade in a medium-sized bowl. Mix well with your hand until the shrimp are covered evenly, set aside.
2. Cook or soak vermicelli noodles in hot water according to package instructions until al dente. I like to cook the noodles 1 minute less than the package calls for. (*Footnote 2) Once done, drain and set aside. Use a pair of scissors to cut the vermicelli into short strands so it’s easier to stir fry with.
3. To prepare the choy sum, slice the stems on a 45 degree bias into 1/4” (6-mm) thick slices, and slice the leaves into 1” (2.5-cm) thick slices. If using baby bok choy, slice the whites into 1/2” (1-cm) pieces and the leaves into 1” (2.5-cm) pieces. Separate the stems and greens.
4. Mix all the sauce ingredients in a small bowl and set aside.
5. Add 1/2 tablespoon of oil into a wok and heat over high heat until smoking. Add the beaten eggs into the same pan. Lightly scramble the eggs until just cooked. Transfer to a plate.
6. Pour in 1/2 tablespoon of oil and add the shrimp by spreading out with minimal overlap. Sear until the bottom is cooked, 1 minute or so. Stir and cook until the shrimp are just cooked through, another minute or so. Transfer to the plate with the eggs.
7. Add 1/2 tablespoon of oil and the choy sum stems. Stir to coat with oil and cook for 30 seconds. Add the choy sum greens, stir and cook until the choy sum is slightly wilted. Sprinkle with a pinch of salt. Cook and stir until just cooked through but still crisp. Transfer to a plate.
8. Add the remaining 1 1/2 tablespoons of oil, scallion whites, and ginger. Stir and cook for 1 minute to release fragrance. Add the carrot. Cook and stir for 1 minute, until the carrot just starts to turn soft.
9. Add the noodles and scallion greens and pour in the sauce. Toss until the sauce is fully absorbed. Add back the cooked shrimp, eggs, and choy sum. Toss to mix everything well until the noodles are tender. Transfer everything to serving plates and serve hot as a main.

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Source: omnivorescookbook — https://omnivorescookbook.com/shrimp-mei-fun/
Page: https://findfood.fun/vi/recipes/6883
Language: en (requested translation unavailable)