Step 1

In a wok or wide pan over high heat, heat about 1 tablespoon oil. Add snow peas and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.

Step 2

If needed, add another tablespoon oil. Add shrimp and cook, stirring regularly, for about 2 to 3 minutes or just until color changes to pink. Remove from pan and drain on paper towels.

Step 3

Add fish balls and cook, stirring regularly, for about 1 minute or until lightly browned. Remove from pan and drain on paper towels.

Step 4

Add hamonado and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned.

Step 5

Wipe down wok as needed. Heat another 1 tablespoon of oil. Add onions and garlic, and cook until softened.

Step 6

Add pork and cook, stirring regularly, for about 2 to 3 minutes.

Step 7

Add chicken and cook, stirring regularly, for about another 2 to 3 minutes or until meat are lightly browned.

Step 8

Add broth and bring to a boil, skimming scum that may float on top. Continue to cook until pork and chicken are cooked through.

Step 9

Add soy sauce and oyster sauce and stir well to combine. Season with salt and pepper to taste.

Step 10

Add carrots and cook for about 1 minute.

Step 11

Add kinchay and cabbage and continue to cook for about 1 minute or until vegetables are tender yet crisp.

Step 12

Add noodles and gently toss to combine. Cook, tossing gently, until most of liquid is absorbed.

Step 13

Add shrimp, fish balls, sausages, and snow peas, and gently toss to combine. Cook for another 1 to 2 minutes or until heated through and noodles are al-dente. Serve hot.