Filipino Pancit Bihon with Canton

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.