Stir Fried Rice Noodles with Shrimp

Ingredients

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

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside, ensuring they don't stick together.
2. In a large wok or skillet, heat the vegetable oil over medium-high heat until shimmering.
3. Add the minced garlic and grated ginger to the pan, stir-frying for about 1 minute until fragrant and golden.
4. Add the shrimp to the wok, cooking until they turn pink and are 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 fully cooked, then mix with the vegetables.
7. Add the cooked rice noodles and shrimp back to the wok. Pour in the soy sauce, fish sauce, and lime juice, tossing everything together until well combined and heated through.
8. Remove from heat and garnish with chopped green onions and cilantro.
9. Serve hot with lime wedges on the side for an extra burst of flavor.