I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
...in your mind.



  • 1 tablespoon neutral oil
  • 1/3 cup diced yellow onion
  • 8 oz bihon vermicelli rice noodles
  • 1 large clove garlic, minced
  • 1/3 cup sugar snap peas, cut into thin strips across
  • 1/3 cup thinly sliced (like wood matches) carrot strips
  • 1/2 pound 2-1/25 shrimp, raw, peeled & deveined
  • 1 cooked chicken breast, thinly sliced
  • 2 cups thinly shredded green cabbage
  • 1/4 -1/3 cup soy
  • 1 cup chicken broth


  1. Heat oil in a wok on medium high and add onions – cook about 2 minutes
  2. While they cook put noodles in a large bowl (breaking the bundle in half to make them fit is perfectly fine) and cover with very hot or just boiled water – set aside
  3. Add garlic to onion and cook another minute or until fragrant
  4. Add snow peas and carrots and cook until vegetables begin to soften, a couple minutes more
  5. Add shrimp to pan and cook about 2 minutes being sure to stir well so they cook on all sides
  6. Add sliced chicken and stir well to mix
  7. Add cabbage and stir until beginning to wilt – a couple minutes
  8. Add soy and stir thru to mix, then add broth – mix thru really well
  9. Drain noodles well, then add and mix all to combine
  10. Turn down to medium and let continue for about 5 minutes to let all the flavors come together
  11. Serve.