250g Fresh Squid, cleaned
1 cup Squid Ink (from broth)
250g Sotanghon, soaked
1 Onion, sliced
5 – 6 cloves Garlic
Pepper to taste
1/2 Cabbage, sliced
1 Carrot, slices into strips
Fish sauce to taste
Chicharon, crushed
Lemon or Kalamansi or Kamias
Oil for sautéing
1 Knorr Shrimp cube (optional)