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Export 14 ingredients for grocery delivery
Step 1
In a large pot over medium heat, combine chicken stock and soy sauce. Bring to a boil.
Step 2
Submerge noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or just until softened. Drain noodles and reserve about 1 1/2 to 2 cups of the liquid.
Step 3
In a wok or wide skillet over medium heat, heat about 1 tablespoon oil. Add shrimp and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels.
Step 4
Add pork hamonado and cook, stirring regularly, until they start to brown.
Step 5
Wipe down wok or skillet as needed and heat another tablespoon of oil. Add onions and garlic and cook until softened.
Step 6
Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.
Step 7
Add carrots and celery and cook for about 30 to 40 seconds.
Step 8
Add cabbage and cook for about 30 to 40 seconds. Continue to cook until vegetables are tender yet crisp.
Step 9
Return shrimp and hamonado to the wok.
Step 10
Add noodles and reserved liquid in 1/2 cup increments. Gently toss and stir, adding more liquid as needed, until noodles are cooked yet firm to bite, vegetables are tender-crisp, and liquid is absorbed.
Step 11
Season with salt and pepper to taste. Transfer to serving platter and garnish with chopped green onions. Serve with calamansi wedges.
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