In a sauce pot over medium heat, cook instant noodles according to package directions. Drain well, reserving about 1/4 cup of the liquid.
Add seasoning packet to the drained noodles and toss to fully coat.
In a wide pan over medium heat, heat canola oil. Add onions and cook until softened.
Add chicken and cook, stirring regularly until lightly browned.
Add Chinese sausage and cook, stirring regularly, until lightly browned.
Add shrimp and cook until color changes to pink.
Add reserved liquid and continue to cook, stirring regularly, until broccoli florets are tender yet crisp and liquid is absorbed.
Add carrots and cook until tender-crisp.
Add instant noodles and continue to cook, tossing to combine, until heated through.
To serve, transfer to serving plate and garnish with fried garlic bits, green onions, and calamansi, if desired. Serve hot.