Ingredients

  • 8 ounces rice noodles (stir-fry)
  • 2 tablespoons vegetable oil
  • 8 ounces large shrimp (peeled and deveined)
  • 1 cup baby corn (canned, halved lengthwise)
  • 1 bunch green onions (chopped)
  • 3 cloves garlic (chopped)
  • 1 inch ginger (peeled and chopped)
  • 1 red chili pepper (large, seeded and finely chopped)
  • 3 tablespoons soy sauce
  • 3 tablespoons chopped cilantro (plus additional leaves, for garnish)
  • 2 limes (juiced)

Directions

  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.
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NutritionView more

310Calories
Sodium38%DV920mg
Fat11%DV7g
Protein8%DV4g
Carbs19%DV58g
Fiber16%DV4g

PER SERVING *

Calories310Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat0g0%
Trans Fat0g
Cholesterol
Sodium920mg38%
Potassium150mg4%
Protein4g8%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate58g19%
Dietary Fiber4g16%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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