Stir Fry Mee Sua Noodles with Shrimps

Mee Sua, a kind of rice vermicelli that is often cooked for birthdays and longevity is usually used for soups as the texture of this noodle is such that it will turn mashy if it’s cooked for long. But some people precisely liked it for such mashy-ness as it tends to blend well with the soup and you can eat the noodles even without using chopsticks.

So if you were to churn this into a stir fry, there will be an extra step of deep frying the Mee Sua in hot oil first, then loosen the noodles in boiling water before it can finally be used for stir-frying. As such, there tends to be very limited places that market this dish. But the texture of the noodles itself is very good after stir-frying and the Mee Sua is also very delicious after packing in the flavors from the seasoning.

The usual suspects in stir-fry noodles are often sliced mushrooms, beansprouts and some greens. So I further topped it with some shrimps today to make it more wholesome. As the Mee Sua are usually packed in individual bundles sold in a small pack or box, so it’s very easy to determine how much servings you need and have it cooked accordingly. Especially for someone liked myself who doesn’t have many mouths to feed, so it makes the food proportioning much easier to manage.

Stir Fry Mee Sua Noodles with Shrimps

Recipe by Eat What TonightCourse: MainCuisine: ChineseDifficulty: Medium


Prep time


Cooking time




  • 1 bunch Mee Sua

  • 3 shrimps

  • 15g minced meat

  • 2 stalks spring onions

  • 2 tsp minced ginger

  • 1 tsp minced garlic

  • 2 dry shitake mushrooms (soak in water till softened, sliced thinly and retain mushroom water)

  • Handful of beansprouts

  • 3 tsp cooking oil + more for frying Mee Sua

  • For the Minced Meat Marinate :
  • 1/4 tsp light soya sauce

  • 1/4 tsp sesame oil

  • Pinch of pepper

  • Seasoning (combine all together) :
  • 5 tbsp mushroom water

  • 1 tsp oyster sauce

  • 1 tsp light soya sauce

  • 1/2 tsp sugar

  • 1/4 tsp dark soya sauce

  • Pinch of salt and pepper


  • Heat up some cooking oil and deep fry Mee Sua till golden brown.
  • Drain the deep fried Mee Suan and add to boiling water to loosen it. Drain and set aside.
  • Heat up 2 tsp cooking oil and cook shrimps till done. Dish and set aside.
  • Add another tsp cooking oil and saute garlics, ginger and white parts of spring onion till fragrant.
  • Add in sliced mushrooms and marinated minced meat and stir fry till the meat is cooked.
  • Add in Mee Sua and the seasoning. Stir fry with chopsticks till fairly dry.
  • Add the green parts of spring onion and beansprouts and cook till the beansprouts are done. Add in shrimps lastly and stir fry briefly to incorporate. Off heat and serve hot immediately to enjoy !

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