In a large pot over medium heat, combine chicken stock and soy sauce. Bring to a boil.
Submerge noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or just until softened. Drain noodles and reserve about 1 1/2 to 2 cups of the liquid.
In a wok or wide skillet over medium heat, heat about 1 tablespoon oil. Add shrimps and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels.
Add pork hamonado and cook, stirring regularly, until they start to brown.
Wipe down wok or skillet as needed and heat another tablespoon of oil. Add onions and garlic and cook until softened.
Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.
Add carrots and celery and cook for about 30 to 40 seconds.
Add cabbage and cook for about 30 to 40 seconds. Continue to cook until vegetables are tender yet crisp.
Return shrimps and hamonado to the wok.
Add noodles and reserved liquid in 1/2 cup increments. Gently toss and stir, adding more liquid as needed, until noodles are cooked yet firm to bite, vegetables are tender-crisp, and liquid is absorbed.
Season with salt and pepper to taste. Transfer to serving platter and garnish with chopped green onions. Serve with calamansi wedges.