Chami Lucena (Pancit Chami Tamis–Anghang)

Method

1. Heat the oil in a wok over medium high heat. Sauté the garlic and onion until fragrant and softened.
2. Add the pork and cook until lightly browned and some fat renders.
3. Add the shrimp and cook just until pink, 1–2 minutes. Remove the shrimp from the wok and set aside so they do not overcook.
4. Stir in the carrot, bell pepper and chilies and cook for 1–2 minutes.
5. Pour in the broth, soy sauce, oyster sauce, banana ketchup and brown sugar. Bring to a boil, taste and adjust the sweetness and saltiness.
6. Add the miki noodles and toss gently, simmering for 3–5 minutes until the noodles soften and absorb some of the sauce.
7. Stir the cornstarch slurry and pour it into the wok while tossing the noodles until the sauce thickens and clings to them.
8. Add the shredded cabbage and the reserved shrimp. Toss for another 1–2 minutes until the cabbage wilts and everything is heated through.
9. Serve hot with calamansi on the side for squeezing over each serving.