Stir Fried Rice Noodles with Shrimp

Ingredients

• Lime wedges - For serving
• Cilantro - 1/4 cup, chopped
• Green onions - 4, chopped
• Eggs - 2, beaten
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Soy sauce - 3 tablespoons
• Bean sprouts - 1 cup
• Carrots - 2, julienned
• Bell pepper - 1, thinly sliced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Vegetable oil - 2 tablespoons
• Shrimp - 1 lb, peeled and deveined
• Rice noodles - 8 oz

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large wok or skillet, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
4. Add the shrimp and cook until pink and cooked through, about 3-4 minutes. Remove the shrimp from the wok and set aside.
5. In the same wok, add the sliced bell pepper, julienned carrots, and bean sprouts. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
6. Push the vegetables to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until cooked.
7. Add the cooked rice noodles and the cooked shrimp back to the wok. Stir in the soy sauce, fish sauce, and lime juice. Toss everything together until well combined.
8. Remove from heat and garnish with chopped green onions and cilantro.
9. Serve hot with lime wedges on the side.