Ingredients:     

Thin Rice or Egg Noodles  - 450gms 
Baby shrimps - 450 gms 
Skinless chicken breast (well cooked, cut into 1/4 inch) - 1
Soy sauce - 2 tbs
Cornstarch  - 1 tbs
Spring onion (Scallion) cut in 1 inch length - 1/4 cup
Red or green capsicum,  cut into small pieces - 1    
Minced garlic  - 1 Green Beans - 1/2 cup
Onion, cut into small pieces.  - 1 tbs Garlic  - 1 tbs
String beans cut into small rounds - 1/2 cup Eggs - 2 nos
Carrot, sliced - 1/2 cup Curry Powder (optional) - 2 tbs

Method:

• Soak the noodles in cold water for an hour.
• Marinate the cooked and shell removed shrimp with 2 table spoon of soy sauce and cornstarch and keep for 10 minutes.
• In a hot wok, heat oil and add fry ginger, garlic, spring onions, and stir well. Add marinated shrimp  followed by chicken stock and cooked chicken to oil and stir for 30 seconds to one minute.  Remove the content and set aside. In the same oil, saute beans, capsicum, carrots and onions. You can also use half boiled vegetables if you don't like the taste of raw vegetables. Season and cook for one minute and set aside.
• Pour a little oil and when the oil gets hot, fry two beaten eggs and scramble to break it into small pieces. Add rice noodles and stir and fold noodles till the eggs and noodles dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add pepper and salt, if you want more spicy noodles, you can add curry powder now. When noodles are streaming hot, add the prepared shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is streaming hot.
• You can also choose vegetables of your choose like mushrooms, water chestnuts, bamboo shoots, baby corn, broccoli etc.
   

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