Pancit Batchoy Guisado

Method

1. Rinse fresh noodles briefly only if very salty and drain thoroughly.
2. Heat oil in a wok and brown the pork until the edges colour. Add garlic and onion and cook until fragrant.
3. Add liver and stir-fry just until the outside loses its raw colour, then lift liver and pork to a plate.
4. Cook shrimp just until pink and remove with the meat so it does not overcook.
5. Pour stock, soy sauce, fish sauce, and oyster sauce into the wok and bring to a strong simmer.
6. Add noodles and toss until they soften and absorb most of the liquid, adding stock if they remain firm.
7. Return pork, liver, and shrimp, then add carrot and cabbage. Toss over heat until the liver is fully cooked through, the pork is cooked, and shrimp are opaque; do not stop solely because the vegetables are crisp-tender.
8. Serve with fried garlic, chicharon, spring onions, and calamansi.