Shrimp Pancit with Chicharrones

Fill a small saucepan with water two-thirds full; bring to a boil over medium-high. Add shrimp balls; boil until fully cooked, about 7 minutes, stirring once halfway through cooking time. Drain, reserving 1 1/2 cups cooking water. Place rice stick noodles in a large bowl, and add cold water to cover; let stand for 10 minutes for al dente noodles, 15 minutes for softer noodles. (This is so the noodles don't soak up the cooking liquid too quickly later.)

While noodles soak, heat oil in a wok or heavy-duty skillet over medium-high. Add scallions and garlic; cook, stirring often, until scallions and garlic are softened, about 2 minutes. Add shrimp balls, cabbage, carrot, and seasoning granules; cook, stirring often, until vegetables are tender-crisp, about 3 minutes. Add snow peas; cook, stirring often, until peas are tender-crisp, about 1 minute. Set aside snow peas and half of the vegetable mixture.

Stir reserved cooking water, soy sauce, oyster sauce, crushed red pepper (if using), and bouillon cube into remaining vegetable mixture in wok; bring to a simmer over medium-high.

Drain noodles; pull apart, and add to wok. Reduce heat under wok to medium-low; cook, stirring constantly, until noodles are cooked through and have absorbed all the liquid, about 5 minutes. (Make sure all the noodles get an even color.) Remove wok from heat; stir in 1/4 cup of the cilantro, and transfer noodle mixture to a platter. Top with reserved snow peas and vegetable mixture, and sprinkle evenly with calamansi juice and remaining 1/4 cup cilantro; garnish with crushed chicharrones.