Soak the sotanghon noodles in warm water for about 15 minutes until they soften.

Chop the onion, carrots, and cabbage while the noodles soak.

In a large skillet or wok, heat the cooking oil over medium heat.

Add the minced garlic and chopped onion to the skillet, cooking until fragrant and translucent.

Add the shredded chicken and peeled shrimp to the skillet. Cook until the shrimp turns pink and the chicken is cooked through, about 5-7 minutes.

Stir in the carrots and cabbage, cooking for another 3-4 minutes until they start to soften.

Drain the soaked noodles and add them to the skillet. Pour in the soy sauce and chicken broth, mixing everything well.

Allow the mixture to simmer for 5-10 minutes, stirring occasionally.