Shrimp And Chili Pepper Stir Fry - cooking recipe

Ingredients

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

Preparation

Cook the rice noodles according to the package directions. Drain well
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.
Add the shrimp, soy sauce, chopped cilantro and lime juice to the wok. Simmer gently, stirring, for 2 mins until the liquid has reduced.
Add the noodles to the wok. Stir for 1 min until heated through. Divide the stir-fry among 4 bowls. Garnish with cilantro leaves.