Cook the chiken in about 2 cups water until just tender then cut up to small sizes and 1 cup cooked shrimps, peeled. You can also use pork or chicken meat ballsas well as fish or squid balls if you like. Some also prefers pork or chicken liver as addition.
Combine all of the sauce ingredients in a mixing bowl and stir to blend.
In a thick pan or wok, heat the vegetable oil and sauté garlic and onion. Add the chopped chicken pieces, julienned carrots then the peeled shrimps and continue sautéing.
Add the miki noodles, carefully mix with the other ingredients and stir-fried for one more minute or two. Add the sauce and let the noodles to fully cook while stirring occasionally. The noodles will suck up all the liquid as it cooks.
Add the mushroom. Stir to avoid getting burnt at the bottom of the pan as the liquid disappears.
Add the celery or coriander and stir once more. Turn off the heat when the liquid is almost gone but noodles are still moist.
Transfer to a large platter and immediately serve with bread, spring roll, rice or on its own with juice or soda.