Cook the Miki and Bihon noodles according to package instructions. Drain and set them aside.

In a large pan or wok, heat some oil over medium heat. Sauté the minced garlic and chopped onions until they are fragrant and translucent.

Add the diced chicken to the pan and cook until it’s no longer pink, about 5-7 minutes.

Stir in the shrimp, cooking until they turn pink, which takes just a couple of minutes.

Toss in the julienned carrots, sliced bell pepper, and chopped cabbage. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

Pour in the soy sauce and mix everything well. Then, add the cooked noodles, tossing everything together until well combined.

Add salt and pepper to taste, then serve hot, garnished with green onions!