No access to fresh calamansi or bottled calamansi juice? No problem. Use lemon or lime juice instead. The tanginess and aroma will be different but you will still get that lovely salty-tangy combo.
Cook the noodles in boiling water just until a bit underdone. Drain, drop in a bowl of iced water, let them get cold then drain once more.
Prepare all the ingredients for the meat-vegetable stir fry.
In a small bowl, stir together all the ingredients for the sauce.
Heat the oil in a wok.
Add the pork and stir fry just until the meat changes color.
Add the rest of the ingredients in the following order and with a 30-second interval between each addition: shallots, garlic, green beans and cabbage (these two at the same time), the julienned carrot and, finally, the sliced mushrooms. Season with more pepper if you like.
Add the noodles. Pour in the sauce.
Stir fry until the noodles are heated through and has absorbed the sauce.