Ingredients

• ½ , 8 ounce
• 2 tablespoons olive oil
• 1 onion , chopped
• 2 cloves garlic , minced
• 1 cup chopped cooked chicken
• salt and ground black pepper to taste
• 2 cups fresh shrimp , peeled and deveined
• 2 tablespoons soy sauce
• 1 small head cabbage , shredded
• 2 stalks celery , sliced
• 1 carrot , peeled and cut into matchsticks
• 2 cups water
• ½ , 8 ounce

Instructions

1. 1 Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
2. 2 Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
3. 3 Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

Nutrition per serving