Combine shrimps, chicken, soy sauce, and pepper in a bowl. Mix well.
In a large non-stick pan, heat 2 tablespoons vegetable oil. Sear noodles for 7 to 8 minutes or until brown and slightly crunchy. Remove and set aside.
Preheat 4 hot plates in the oven according to manufacturer’s instructions.
In a large saucepan, heat remaining 2 tablespoons vegetable oil. Saute garlic for 1 minute. Add marinated shrimps and chicken and fry for 2 minutes. Add carrots and continue to fry for another minute.
Pour in chicken broth or water and bring it to a boil. Season with salt. Reduce heat and allow it to simmer for 2 minutes. Add Napa cabbage and snow peas.
Pour in corn starch mixture and allow it to thicken. Turn off heat.
Remove hot plates from oven. Place them on their wooden trivets. Divide noodles evenly between them..
Pour sauce liberally over the noodles. The sauce will sizzle when it touches the hot plates. Serve immediately.