Cut cabbage and carrot into julienne
Cut the chicken breast meat into thin slices. Mix with a half teaspoon of cornflour, 1 teaspoon of light soy sauce and one teaspoon of vegetable oil. Marinate for ten minutes.
Heat up 2 tablespoons of vegetable oil in the wok. Saute the chopped onions and garlic.
Add the breast meat, dry shrimps, shrimps and stir-fry until they are cooked.
Add the cabbage and carrot and stir-fry for another minute. Push all the ingredients to the side of the wok.
Add 1 tablespoon of vegetable oil and scramble two beaten eggs until nearly cooked. Push back the ingredients to the bottom of the wok and mix with the eggs.
Add the vermicelli, 2/3 of the bean sprouts and the seasonings (ingredients D). Mix well with the vermicelli. Turn to high heat and stir-fry until aromatic.