Instructions

• Place the rice sticks in a large bowl and cover with cold water. Soak 5–10 minutes, or until pliable but not mushy. Drain well in a colander and set aside. Mince the garlic, slice the onion, cut the chicken into pieces, shell and devein the shrimp (if not already), thinly slice the cabbage, cut the carrots into thin strips, and cut the scallions into 2-inch (5 cm) strips.
• Heat a wok or large skillet over medium-high heat until hot. Add 2 tablespoons cooking oil and swirl to coat.
• Add the minced garlic and sliced 1/2 small onion. Stir-fry 30–60 seconds, until the garlic is fragrant and the onion is translucent, taking care not to burn the garlic.
• Add the chicken pieces. Stir-fry 3–4 minutes, until the chicken is mostly cooked through and no longer pink on the outside.
• Add the shrimp and continue stir-frying 1–2 minutes, until the shrimp turn pink and are opaque and the chicken is cooked through.
• Add the sliced cabbage and carrot strips. Stir-fry 1–2 minutes, until the vegetables are slightly softened but still have some bite.
• Add the drained rice sticks to the wok. Pour in 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon fish sauce. Sprinkle 3 dashes ground black pepper. Gently toss or use long cooking chopsticks/spatula to combine, being careful not to break the noodles. Stir-fry about 1 minute, until the noodles are heated through and the sauces evenly coat the ingredients.
• Add the scallion strips, toss once to combine, and taste. Add salt as needed to taste.
• Remove from heat and serve immediately.