Add the carrots and baby corn and cook for another minute stirring continuously or until the shrimp are cooked through and pink.
Create a well in the center of the wok or pan and pour in the soy sauce mixture and heat for 20 seconds or until sauce starts to thicken.
Add the drained rice noodles to the pan, stir-fry for another minute or until noodles, shrimp and vegetables are coated with the sauce and heated through.