Boil 4 cups of chicken stock with ¼ cup of soy sauce. Add 225g of dried bihon rice noodles and loosen for 1-2 minutes, until just softened. Drain, reserving the broth.
Heat half of 2 tablespoons of vegetable oil in a wide wok over medium-high heat. Cook 225g of peeled, deveined shrimp for 1-2 minutes, until pink and opaque. Remove.
Add 450g of pork hamonado sausage, sliced, and cook until browned and cooked through. Remove.
Heat the remaining oil. Soften 1 thinly sliced onion and 2 minced garlic cloves. Add 225g of thinly sliced chicken thigh and stir-fry for 3-5 minutes, until cooked through.
Add 2 large carrots and 2 celery stalks, thinly sliced, followed by 1 small chopped cabbage. Stir-fry until barely tender.
Return the shrimp and sausage. Add the noodles and reserved broth a little at a time, tossing until the noodles are tender and the liquid absorbed. Season with salt and pepper; serve with calamansi wedges.
