Place vermicelli noodles in a heat-safe flat container. Boil three cups of water and pour boiling water into the noodle. Let the noodles soak for fifteen minutes. Drain and wash with cold water. Set it aside.
Separate cabbage leaves and wash. Drain excess water and chop into bite-size pieces. Peel carrots and shred them into match sticks. Crack five eggs and scramble, and set them aside. Slice the chicken thigh into bite-size pieces, peel shrimps, and set them aside.In a large wok or large frying pan, heat cooking oil and sautee onion until transparent. Add the chicken thigh and cook until it changes its color or until it's cooked through. Add in the shrimp and cook until it turns pink. Push the meat to the side and add the egg. Add the mung beans, carrots, and cabbage mix the ingredients together, and cook for three minutes add the vermicelli noodles and gently mix and cook for three minutes more. Season with soy sauce and oyster sauce. Turn the heat off and transfer to a serving platter.