Fill a large bowl with ice water.

Bring 6 cups of water to a boil in your wok or a deep pot. Add snap peas, carrots, and cabbage; cook 40–50 seconds.

Scoop vegetables straight into the ice bath to lock in crunch and color. Drain after 2 minutes and set aside.

Discard blanching water and wipe the wok dry. Heat oil over medium‑high.

Add onion; sauté 1 minute until translucent. Stir in garlic until fragrant.

Slide in chicken and sausage. Cook 2–3 minutes, stirring, until chicken loses its pink hue.

Stir in soy sauce and mushroom sauce; the wok should hiss as the seasonings coat the meat.

Pour in chicken broth and water. Season lightly with pepper. Bring to a gentle boil, cover, and simmer 5–7 minutes so the chicken turns succulent.

Toss in shrimp; they’ll curl and turn opaque in about 2 minutes.

Lay flour‑stick noodles on top, press down to let them soak up the broth, and cover again. Steam 2 minutes.

Uncover and use tongs to lift, fold, and separate the noodles until they drink up most of the liquid. Splash in extra water, a quarter‑cup at a time, if the pan looks dry before the noodles soften.

Return the blanched vegetables to the wok along with chopped parsley.

Give everything one final, confident toss so meat, shrimp, and greens are evenly speckled through the golden noodles.

Transfer to a warm platter. Squeeze calamansi over individual portions just before digging in.