Ingredients:

Shrimp Stock
250g Shrimps, medium sized
3 Liters Water
1 pc, large Onion, sliced
1 pc Carrot, diced
1 pc Celery, stalk only, sliced

1 canx425g SABA Squid in Soy Sauce
2 Tbsp Cooking Oil
4 cloves Garlic
1 pc Onion, sliced
500g Lomi Noodles
1 pc Carrot, julienned
1 cup Baguio Beans, sliced 
2 cups Cabbage, shredded
¼ cup Squid Balls, sliced 
¼ cup Kikiam, sliced 
1 square Firm Tofu, cubed and fried 
1 canx360ml F&N Evaporada
¾ cup Cornstarch, dissolved in 1 cup water (slurry)
2 Tbsp Patis
3 pcs Eggs
1 Tbsp Salt
1 tsp Ground Black Pepper
1 bunch Spring onions, finely chopped

Procedure:

1. To make the shrimp stock: Remove the shells from the shrimp. Sliced shrimp into desired size and store inside the refrigerator. Pound the shells. In a large pot, combine water, onion, carrots, celery and shrimp shells. Gently simmer for 25-30 minutes. Strain. Set aside the broth.
2. Open the can of SABA Squid Soy Sauce. Drain and reserve the soy sauce in a bowl. Slice squid into desired sizes. Set aside.
3. In a large sauce pot, at medium heat, heat oil and sauté garlic, onion and squid for a few minutes. Transfer to a bowl. Set aside.
4. In the same pot, add the shrimp stock and reserved soy sauce. Bring to a simmer. Add lomi noodles (you may wash and blanch the noodles first), carrots, baguio beans and cabbage. Boil until noodles are halfway done, then add sliced shrimp, squid balls, kikiam, tofu cubes, F&N Evaporada and slurry. Mix and simmer until sauce thickens. Add sautéed squid, patis, salt and ground black pepper.
5. In a bowl, beat the eggs and add to the pot. Continue cooking until eggs are cooked through. Remove from heat.
6. Ladle into bowls and garnish with chopped spring onions.
7. Serve while hot.