Singapore Mei Fun with Shrimp and Pork

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate rice vermicelli stir-fried with succulent shrimp, tender pork, eggs, and aromatic vegetables for a flavorful noodle dish. This Chinese-inspired noodle recipe, ready in about 30 minutes, pairs rice vermicelli (mei fun), shrimp, peeled and deveined, pork loin, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 400 cal/serving

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Ingredients

150 grams rice vermicelli (mei fun)
100 grams shrimp, peeled and deveined
100 grams pork loin, thinly sliced
2 eggs
1 small onion, thinly sliced
1/2 medium bell pepper, julienned
2 garlic cloves, minced
2 tbsp soy sauce
1 tbsp oyster sauce
3 tbsp vegetable oil
1/4 tsp white pepper
2 tbsp chopped scallions

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Instructions

Step 1: Soak 150 grams rice vermicelli in warm water for 10 minutes until softened, then drain and set aside.
Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat; add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add 100 grams thinly sliced pork loin and stir-fry for 2-3 minutes until no longer pink.
Step 4: Push pork to the side, crack 2 eggs into the wok and scramble gently until just set.
Step 5: Add 100 grams peeled shrimp, 1 small thinly sliced onion, and 1/2 medium julienned bell pepper; stir-fry for 2 minutes until shrimp turn pink.
Step 6: Add the drained rice vermicelli, 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1/4 tsp white pepper; toss vigorously to combine and heat through for 2-3 minutes.
Step 7: Remove from heat and garnish with 2 tbsp chopped scallions before serving immediately.