Pan-fry in olive oil or grill the shrimp just until pink, seasoning with lemon pepper, crushed red pepper and garlic powder.
Coat generously with about ½ the Bali BBQ Sauce and remove from heat.
In a large pan, skillet or wok, heat another 2 tablespoons of olive oil and stir-fry the onion, red bell pepper, carrots, broccoli florets and baby corn until lightly caramelized. Remove from the pan.
Combine the green onions with the beaten eggs and pour into the pan, scrambling the eggs until cooked. Chop lightly with the spatula while cooking.
Return the caramelized vegetables along with the cooking noodles, stirring to heat through.
Pour in the remaining Bali BBQ, lime juice and fish sauce. Bubble over medium-high heat for a moment until slightly thickened.
Cover the bottom of a serving platter with noodles and vegetables.
Top with shrimp and garnish with cilantro.