1 pack of dried egg noodles, available in any asian store
1/8 kilo chicken breast, sliced into strips
1/8 kilo chicken liver, boiled and sliced
1/8 kilo shrimps, peeled and deveined
2 cloves garlic, crushed
1 onion, sliced
3 tbs vegetable oil
2 pcs tofu
1 1/2 cup chicken stock
1/2 cup dried mushroom, boiled
1 big carrot, sliced into rounds
1 celery, sliced into diagonal strips
Calamansi, cut into halves
Heat oil in pan, fry tofu, when golden brown, take it out. In the same oil, sautee garlic and onion, then add shrimps and chicken. Stir fry for a few minutes, season with soy sauce and taste. Add the liver. A minute after, add celerry, carrot and boiled dried mushroom. Continue stir frying until the vegetables are half cooked (still crispy). Set aside.
In the same pan, heat chicken stock, upon boiling, pour in the noodles. Cook until stock is dry, then top it with cooked meat, tofu, and vegetables. Stir the mixture and sprinkle with ground pepper. Serve in a platter surrounded with calamansi or lemon halves.