Shrimp And Chili Pepper Stir Fry

• 1 pkg (8 oz) stir-fry rice noodles
• 2 tbsp vegetable oil
• 8 oz large shrimp, peeled and deveined
• 1 cup canned baby corn, halved lengthwise
• 1 bunch green onions, chopped
• 3 cloves garlic, chopped
• 1 piece (1-inch) ginger, peeled and chopped
• 1 large red chili pepper, seeded and finely chopped
• 3 tbsp soy sauce
• 3 tbsp chopped cilantro, plus additional leaves, for garnish
• 2 None limes, juiced

1. Cook the rice noodles according to the package directions. Drain well
2. Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry the shrimp for 2-3 mins until pink; transfer to a plate. Heat the remaining 1 tbsp oil in the wok. Stir-fry corn, onions, garlic, ginger and chili pepper for 5 mins until browned.
3. Add the shrimp, soy sauce, chopped cilantro and lime juice to the wok. Simmer gently, stirring, for 2 mins until the liquid has reduced.
4. Add the noodles to the wok. Stir for 1 min until heated through. Divide the stir-fry among 4 bowls. Garnish with cilantro leaves.

stirfry rice noodles, vegetable oil, shrimp, baby corn, green onions, garlic, ginger, red chili pepper, soy sauce, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/29051 (may not work)