Heat oil in a pan. Once the oil is hot, saute garlic and onion until brown.
Add the shrimp and shredded chicken, and cook for 2 minutes.
Then add water, soy sauce and chicken stock in the pan.
Put-in carrot and pepper and bring to a boil.
Put-in sotanghon noodles and cook for 10 minutes. Make sure that the noodles are soft and that excess water has been drained. Toss until all the ingredients are well blended.
Add the baguio beans and cabbage. Simmer for 5 minutes.
Transfer in serving plate. Enjoy!