In a pot, boil the shrimp until cooked. Remove the shrimp, set aside the meat, and reserve the shrimp stock.

In a pan, fry the squid balls and kikiam, then set aside.

In a large pot, sauté garlic and onion, then add the chicken strips. Let it simmer for two minutes before adding the chicken liver.

After three minutes, add black pepper and fish sauce. Let it simmer for two more minutes, then add the shrimp.

Once the shrimp turns orange in color, add the green beans and carrots. Allow it to simmer.

After two minutes, add the pea pods and bell peppers. Toss them together, then add a cup of shrimp stock or water. Let it simmer.

After one minute, add the chopped cabbage. Toss and let it cook until the vegetables are tender. Transfer the sautéed vegetables to a bowl and set aside.

In another pot, bring four cups of water or shrimp stock to a boil.

Once boiling, add three tablespoons of soy sauce, three tablespoons of oyster sauce, one shrimp cube, and a tablespoon of black pepper.

Add the canton noodles, toss, and let it simmer until the noodles absorb the sauce and become tender.

Add the sautéed vegetables, fried squid balls, and kikiam. Toss together and let it simmer one last time.

Transfer to a plate and serve!