Place chicken breast in a medium saucepan with 2 cups water and a pinch of salt. Bring to a boil and cook for 15-20 minutes until fully cooked through. The chicken should reach an internal temperature of 165°F and be tender enough to shred easily.

Remove the cooked chicken from the pot and set aside to cool, but save the flavorful cooking liquid as this will become your base broth. Once the chicken is cool enough to handle, shred it into bite-sized pieces using your hands or two forks.

While the chicken cools, marinate the pork slices in 2 tablespoons soy sauce and vinegar for at least 10 minutes. This step tenderizes the meat and infuses it with flavor that will enhance the entire dish.

Heat 1 tablespoon of cooking oil in your large wok or skillet over medium-high heat. Add the marinated pork and stir-fry for 2-3 minutes until cooked through and slightly caramelized. Remove from pan and set aside.

Chop the Chinese sausage into small pieces and add to the same pan without additional oil. Cook over medium heat, stirring frequently, until the sausage renders its own fat and becomes slightly crispy, about 3-4 minutes. Remove and set aside.

Add the peeled shrimp to the same pan with the rendered sausage fat, adding a little oil if needed. Stir-fry until the shrimp turn pink and are just cooked through, about 2-3 minutes. Remove with a slotted spoon, leaving the flavorful oil in the pan, then cut shrimp into smaller pieces.

In the same flavorful pan, sauté the crushed garlic and sliced onions over medium heat until fragrant and the onions become translucent, about 2-3 minutes. This creates the aromatic base for your dish.

Return the cooked chicken and pork to the pan and stir-fry together for 2 minutes, allowing the flavors to meld and the proteins to absorb the aromatic oils.

Add all the vegetables - bell peppers, broccoli, cauliflower, carrots, snow peas, and cabbage. Stir-fry for 5 minutes, stirring frequently to ensure even cooking while maintaining some crispness in the vegetables.

Pour in 1 cup of the reserved chicken broth (enough to cover the mixture), add 2 tablespoons soy sauce and brown sugar. Stir well and let the mixture simmer for 10 minutes, allowing the flavors to develop and the vegetables to become tender.

While the mixture simmers, soak the rice noodles in cold water until pliable, then cut them to your desired length using kitchen scissors. Also soak the mushrooms briefly in warm water, then chop them coarsely.

Add the soaked rice noodles and chopped mushrooms to the pan, mixing thoroughly to distribute evenly. Cook for 5 minutes, stirring occasionally to prevent sticking.

Add the canton noodles and stir frequently for 10-15 minutes until the noodles are tender but still have a slight bite. Add more broth if the mixture becomes too dry.

Taste and adjust seasoning with additional soy sauce as needed - avoid using salt as soy sauce provides better flavor complexity. Add the cooked Chinese sausage pieces and ground black pepper, stirring for another 5 minutes.

Remove from heat and transfer to a large serving platter. Garnish with sliced green onions and serve immediately with calamansi or lemon wedges on the side for that authentic Filipino touch.