Ingredients:

3 tbsps cooking oil
2 pcs Chinese Chorizo, sliced thin diagonally
150 grams pork belly
1 pc. chicken breast, deboned and diced
250 grams shrimps, shelled
1 stalk celery, sliced diagonally
1/3 cup taingang daga, soaked in water sliced thinly
2 cups ubod, cut into long then strips
2 pcs. chicken cubes
1/4 kilo sotanghon, softened and drained
1/3 kilo miki noodles

Garnishing:
Crispy fried garlic
Chopped spring onions
Wedges of hard boiled eggs
Sliced Calamansi

Directions:

1. Heat cooking oil.
2. Stir fry meat ingredients and shrimps one after another.
3. Add celery, taingang-daga, ubod, chicken cubes and water.
4. Bring to a boil and add sotanghon and miki noodles.
5. Simmer for 5 minutes and just until noodles are cooked and liquid has been absorbed but not dry, adding more water or broth if necessary.
6. Arrange on a platter with the garnishings.