In a wok or deep pan, heat about 1 1/2 tablespoon of oil and saute onion and garlic until fragrant. Next add the pork and saute for a few seconds until it changes its color. Add the chicken, pork liver, a dash of pepper and saute for 1 to 2 minutes. Add in the squid balls and shrimp and saute for another minute.
Pour the broth and soy sauce on the sauteed meat, cover and simmer until the pork is tender, about 15 minutes. Then add the chicken and shrimp powder, sugar, chili pepper and stir until the sugar is dissolved. Add the chicharo, sayote, carrots, cabbage and the miki noodles.
Mix the noodles with the meat and vegetables thoroughly and cover. Simmer for a few minutes until the liquid is almost evaporated. Transfer to a serving platter and garnish with spring onions or kinchay. Serve with sliced of kalamansi.