Cook rice noodles according to package instructions. Drain and set aside.

Heat oil in a wok and add ginger paste, garlic paste and white part of spring onions.

When the raw smell goes off, add carrots and stir fry for 2 minutes.

Add water, chicken cubes, soy sauce and vinegar. If you want you can add chili sauce too.

Bring to boil and cook for 5-8 minutes until the carrots are soft.

Now add cooked rice noodles, cabbage leaves, green part of spring onions, enoki mushrooms and shrimps.

Cover and cook for 4-5 minutes until the shrimps are cooked.

Turn the flame off and serve immediately, garnished with spring onions.

Enjoy!