Place the dried noodles in a large heatproof bowl and pour enough hot water over them to fully submerge. Allow them to soak for around 15 minutes, or until softened. Drain thoroughly and set aside.

Heat oil in a large wok or deep skillet over medium-high heat. Add the sliced onions and minced garlic and sauté for 2 to 3 minutes until fragrant and just turning translucent.

Stir in the chopped pitchay and grated carrots, cooking for another 2 to 3 minutes until slightly softened yet vibrant. Add the sliced chicken breast and, if using, the Chinese sausage. Continue stir-frying for 2 to 3 minutes more, until the chicken is mostly cooked through.

Pour in the chicken broth and soy sauce, then season with salt and pepper. Lower the heat to medium-low and let the mixture simmer for 2 to 3 minutes, allowing the flavors to blend and the broth to reduce slightly.

Remove the pan from the heat. Add the soaked noodles to the wok and toss gently to combine, ensuring the noodles are evenly coated with the sauce and mixed well with the vegetables and protein.

Serve immediately in individual bowls, garnished with lemon or kalamansi wedges for squeezing over the top just before eating.