Boil noodles, drain and deep fry to a crisp brown.
Shell and de-vein shrimps.
Cut vegetables into thin long strips.
Heat oil in a pan. Add shredded chicken and saute it and then add shrimps for a few minutes.
Add prepared vegetables. Add chicken stock and seasoning to taste. Add tomato sauce.
Thicken with corn flour blended with cold water.
When mixture becomes thick, remove from fire and place on crisp noodles.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.