Daisy's Shrimp Mei Fun

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 506.2
  • Total Fat: 15.0 g
  • Cholesterol: 340.8 mg
  • Sodium: 594.1 mg
  • Total Carbs: 66.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 28.6 g

View full nutritional breakdown of Daisy's Shrimp Mei Fun calories by ingredient


Own low sodium recipe Own low sodium recipe
Number of Servings: 3


    3 extra large Egg, fresh, whole, raw
    6 tsp Garlic
    30 grams Ginger Root
    3 tbsp chopped Shallots
    3 serving Green Onions
    198 gram(s) Buddha Brand Rice Noodles
    2 tbsp Smart Balance Blend of vegetables oils (Soybean, Canola & Olive)
    3 serving sun yun bean sprouts
    3 serving Mann's Snow Peas 2015
    3 serving Portico Seafood Bounty Shrimp 4 oz


You can either add or substitute with baby bok choy, napa cabbage, zucchini, celery, red onions, etc.


Soak rice noodles in hot water for ten minutes. Drain before stir frying.

Rinse bean sprouts, snow peas and shrimps. Wash and rinse green onions in water and cut them into 2" width. Clean ginger root by brushing off sand under the faucet. Use a cleaver to smash the ginger root. Peel and chopped the shallots and garlic. Beat up 3 eggs.

Preheat the wok for 1 minute on high heat. Pour in 2 tbsp Vegetable Oil and then add in the ginger root. After a minute, add in the shallots and garlic and stir fry for another minute. Add shrimps and stir fry a couple of minutes or till cooked and dish it aside. Add in rice noodles, snow peas, green onions and bean sprouts. Stir fry for another two minutes. Move the rice noodles aside, add eggs stir fry another two minutes or till well mixed. Finally mix in the shrimps.

Serving Size: 3

TAGS:  Fish |