In a large wok over medium high heat; stir fry chicken in oil.
Add garlic, ginger, onion, carrots, bell pepper, celery and dried shrimp.
Stir fry 2 minutes until vegetables are crisp tender.
Add cabbage and bean sprouts; toss to blend well.
Add both noodles; broth and half of soaking liquid from mushroom and shrimp.
Toss mixture well.
Stir in kamaboko, oyster sauce, patis, soy sauce and pepper.
If mixture is too dry, add additional soaking liquid. x
If mixture is too dry, add additional soaking liquid. Taste for seasoning.