Ingredients

• 2 large Chicken breasts cut into thin strips
• 4oz pkg frozen salad Shrimp( or larger shrimp cut up)
• 1 handful fresh Snow Peas cut into pieces on the bias
• 2 ribs of Celery cut into pieces on the bias
• 1 small Red Pepper cut into thin strips
• 4 oz sliced fresh Mushrooms
• 2 liters Chicken stock
• 1 tbsp sesame oil
• 1 tsp fresh grated Ginger
• 2 cloves fresh minced Garlic
• 4 tbsp Soy sauce
• 1 ½ tbsp instant Sour Shrimp Paste
• ½ tsp Chillies (optional)
• Salt and Pepper
• Cilantro and scallions for garnish
• 1 pkg extra fine egg noodles

Method

1. Brown chicken in soy sauce and sesame oil in a non-stick pan. .
2. Add Garlic and Ginger and cook 2-3 minutes
3. Transfer to a large pot and add all ingredients except Shrimp, Mushrooms Scallion and Cilantro. .
4. Bring to a boil and reduce heat to medium
5. Cook over medium heat 5-7 minutes or until vegetables begin to limp slightly. .
6. Add Shrimp and fresh Mushrooms and cook until Shrimp are heated through
7. Serve over prepared egg noodles and garnish with raw Scallions and minced Cilantro.