Soak the bihon noodles in water for 10 minutes. Drain.
In a hot wok, put 3 tablespoon cooking oil and saute the squid balls until slightly brown, remove from wok and set aside.
In the same wok, saute the longganisang macau until brown, remove from wok and set aside.
Heat same wok again and add more oil then saute garlic and onion until onions are soft.
Add in the pork and season with salt and pepper. Saute the pork for a minute then cover.
Simmer for 5 minutes while sauteing from time to time. Stir until the fat is rendered.
Then pour the oyster sauce and stir. Next add in the soy sauce and continue stirring. Season with ground pepper.
Add in the shrimp cube, carrots, Baguio beans and cabbage. Stir again for a minute then pour the water.
Bring to a boil and simmer the vegetables until half cooked.
Then add the squid balls, longganisang macau and soaked bihon noodles. Then toss the ingredients using two spatulas.
Toss until the bihon noodles absorbed the liquid and the pancit is almost dry.
Transfer to a serving dish and serve with sliced calamansi. Garnish with fried garlic if desired.