Name: Chicken and Shrimp Vermicelli Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Filipino, Chinese
Ingredients: 250 g Chinese vermicelli (also known as Cellophane noodles); 3 tbsp cooking oil; 1 medium onion, chopped coarsely; 2 cloves garlic, crushed; 400 g ground chicken breast; 300 g shrimp, peeled and deveined; 1 celery, sliced; 1 green red bell pepper (about 150 g); 100 g cabbage, chopped; 1 medium carrot, diced; ½ cup chicken stock; 4 tbsp kecap manis; 2 tbsp oyster sauce; 2 tbsp fish sauce

Instructions

Soak noodles in water for 4-5 minutes or until soft.
Heat a large, deep skillet or Wok with oil. Sauté the onion until softened, then stir in the garlic.
Stir in chicken and cook for 2-3 minutes.
Stir in carrot, celery, bell pepper, shrimp, cabbage, soy sauce, and oyster sauce until combined.
Pour in stock and bring to a boil. Simmer for 2 minutes.
Add noodles and fish sauce. Toss or stir to combine.

Chicken and Shrimp Vermicelli Noodles is a stir-fried noodle dish built around Chinese vermicelli, cellophane noodles made from starch rather than rice, tossed together with ground chicken, shrimp, and a mix of carrot, celery, cabbage, and bell pepper. It leans on that classic combination of oyster sauce, kecap manis, and fish sauce for its savory-sweet backbone, giving the dish depth without any one sauce overpowering the rest. Once soaked, the vermicelli stays light and slightly chewy, soaking up just enough of that sauce to carry flavor through every bite without turning mushy or heavy. At around 30 minutes start to finish, it’s the kind of noodle dish that comes together fast but still tastes like it was worth the effort, good for a quick weeknight dinner that can easily feed a crowd.