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.