Filipino Pancit Bihon with Canton

½ (8 ounce) package pancit bihon (rice noodles)

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) package pancit canton (yellow Chinese noodles)

Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.

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.

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.