½ pound boneless chicken breast or thigh meat, diced
1 package (16 oz.) pork hamonado or Chinese sausage, sliced thinly
2 large carrots, peeled and sliced thinly
2 stalks celery, sliced thinly
1 small cabbage, chopped
Salt and pepper to taste
Green onions, chopped
Calamansi or lemon, cut into wedges
In a large pot over medium heat, combine chicken stock and soy sauce and bring to a boil. 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 11/2 to 2 cups of liquid.
In a wide skillet or work over medium heat, heat about 1 tablespoon oil. Add shrimps and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels. Wipe down wok or skillet and add more oil as needed.
Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned. Add pork hamonado and cook, stirring regularly, until they start to brown. Add carrots and celery and cook for about 30 to 40 seconds. Add cabbage. Return shrimp to wok. Continue to cook until vegetables are tender yet crisp.
Add noodles. Add reserved liquid in ½ cup increments. Gently toss and stir, adding more liquid as needed, until noodles are cooked yet firm to bite and liquid is absorbed. Season with salt and pepper to taste. Garnish with chopped green onions and serve hot with calamansi.