Kulinarya Cooking Club - Lola's Pancit

Here's my very first challenge for Kulinarya Cooking Club, and I already have a confession to make: I'm a rice girl!  I love rice and from time to time love things eaten with bread or with pasta, but I hardly look forward to eating asian noodles.  Only in the last few years that I've been cooking noodles, because I've been exposed and drawn to the spicy and flavoursome Malaysian/Singaporean noodle dishes, like laksa, char keow teow, mamak mee goreng and mee siam.  My children, on the other hand, love ALL noodles, so I'll post here my mom's pancit that she cooks for my children.  

3 cakes of fried yellow noodles*(Ayam brand)
100 g sotanghon
2 cups of shredded cooked chicken breast or chicken meat from frames
1 L chicken stock**
5 cups cabbage, shredded
2 carrots, julienned
1 brown onion, chopped
3 cloves garlic, chopped
2 T fish sauce
2 T soy sauce
white or black pepper
and of course calamansi (or lemon) to serve

Saute garlic and onion.  Add the vegetables and chicken. Set aside.  Place chicken stock in pot and add the instant noodles one at a time until it partially softens. Do the same for the sotanghon.  Once all the noodles are partially cooked, transfer everything in the pot. Season and cook a little longer together until noodles are cooked and the stock evaporates until noodles are not too wet. Be careful not to over mix and over cook otherwise the noodles will break.

* instant noodles that come without the seasonings
**chicken stock: Boil 3 chicken frames/bones in approximately 1.5 L of water. Once it boils, lower heat to simmer for an hour. Collect chicken meat from the bones and put aside. Strain the chicken stock, and place in refrigerator until fat settles and solidifies. Discard solidified fat.