Soak the rice vermicelli in warm water for 10 minutes, drain and set aside.

Soak the shitake mushrooms in hot water for 20 minutes. Squeeze out the excess water. Discard the stems and thinly slice the caps. Set aside.

Put chicken breast in a saucepan; put enough water to cover chicken. Bring to a boil, add salt and then cook over medium high heat for 15 minutes. Using two forks, tear off the meat from the bones. Discard the bones, set the meat aside and reserve the chicken broth.

Heat a large skillet over medium heat. Add the oil and sauté shallot for a minute or until soft. Add mushrooms, green beans, snow peas, celery and carrots; sauté for 5 minutes.

Add the cabbage, soy sauce, oyster sauce and chicken; sauté for another 5 minutes. Add 1 cup of the reserved broth and drained rice vermicelli; stir for 3-5 minutes or until flavors and ingredients are well blended, adding more reserved liquid if noodles are too dry. Adjust seasonings by adding fish sauce or salt and freshly ground pepper.

Transfer to a platter and serve with a sprinkling of lemon juice.

Enjoy!