|Fine egg noodles||8 Ounce (Vermicelli)|
|Peanut oil||4 Tablespoon|
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Green ginger||1 Inch, peeled, finely chopped (Fresh Ones)|
|Blachan||1⁄2 Teaspoon (Dried Shrimp Paste)|
|Dried chilies/Sambal ulek||1 Teaspoon|
|Skinless boneless chicken breast||1 , cut into thin strips|
|Frozen shrimp||1⁄2 Cup (8 tbs), thawed|
|Stalk celery||1 Large, sliced|
|Chinese cabbage/White cabbage||2 , shredded|
|Soy sauce||2 Tablespoon|
|Chopped peanuts||1 Tablespoon (For Garnish)|
|Scallions||2 , chopped (For Garnish)|
Cook the noodles in boiling salted water for 3 to 5 minutes, or until they are just tender.
Drain and rinse under cold running water, then set aside.
Heat the oil in a large deep frying-pan.When it is hot, add the onion, garlic, ginger, blachan and sambal ulek and stir-fry for 3 minutes.
Stir in the chicken and prawns (shrimp) and cook for a further 2 minutes.
Add the celery and cabbage and stir-fry for 2 minutes.
Stir in the noodles and cook for a further 2 to 3 minutes, or until they are heated through.
Stir in the soy sauce.
Transfer the mixture to a large, warmed serving bowl and garnish with the chopped peanuts and spring onions (scallions) before serving.