Cook the egg noodles according to package instructions until al dente. Drain and set aside. This step ensures the noodles are tender but not mushy.

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken breast and cook for about 5 minutes until browned and cooked through. This step adds flavor and texture to the dish.

Add the shrimp and cook for an additional 2-3 minutes until they turn pink and opaque. Remove the cooked protein from the skillet and set aside.

In the same skillet, add a little more oil if needed. Sauté the minced garlic and sliced onion until fragrant, about 1-2 minutes.

Add the carrots, green beans, and bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

Finally, add the shredded cabbage and cook for another 2 minutes until wilted.

Return the cooked chicken and shrimp to the skillet with the vegetables. Add the cooked noodles.

Pour in the soy sauce, oyster sauce (if using), chicken broth, and black pepper. Toss everything together gently to combine and heat through for about 3-5 minutes. This step allows the noodles to absorb the flavors of the sauce.

Remove from heat and serve hot. Garnish with chopped green onions or lemon wedges if desired. Enjoy your homemade Pancit Canton!