In a small bowl, combine the oyster sauce, fish sauce, soy sauce, black pepper, and water. Stir well and set aside. Chef’s Tip: This sauce can be made a day ahead for deeper flavors!

In a large pot of boiling unsalted water, add the egg noodles and cook until al dente according to package instructions, usually 3-5 minutes.

Drain the noodles, then immediately shock them in ice-cold water to stop the cooking. Drain again and set aside.

In a wok or skillet over medium heat, add a splash of oil and sear the sliced Chinese sausages until they’re blistered. Remove them from the pan, leaving the rendered fat.

Sear the shrimp in the rendered fat until they are pink and opaque, then remove.

Add the julienned onion and chopped garlic to the pan, stirring until the garlic turns golden brown, about 2-3 minutes.

Toss in the julienned carrots, sliced Chinese broccoli, and red pepper. Cook on high heat while tossing until they begin to wilt, around 2-3 minutes. Drizzle part of the sauce over them and mix well.

Add the drained noodles and the rest of the sauce, tossing everything until the sauce is absorbed and noodles are heated through.

Add the sautéed sausage and shrimp back into the pan, ensuring everything is evenly mixed.

Turn off the heat and toss in the chopped green onions if using.

Transfer to plates and serve with a drizzle of calamansi or lime juice on top for a zesty finish!