1 pkg. noodles (thick), drenched in cold water one hour
1/4 c. shrimps, shelled & deveined
2 sticks Chinese sausage (dry), sliced thin
1 box tofu (soy bean cake), decline in sm. cubes
1/2 c. pork or chicken meat, decline in sm. cubes
1/2 c. annato seed extract
1 c. ground pork rinds (chicharrones)
2 hard steamed eggs (for garnishing)
3 tablespoons of. corn starch (dissolved in 1/4 c. water)
1/4 c. chopped eco-friendly onion (for garnishing)
1 mediterranean. onion, sliced thin
1/2 mind garlic clove, crushed & shelled
1 egg, beaten
4 c. chicken stock
1/4 c. oil
Salt & pepper to taste (meown judgment)
Fry garlic clove in oil inside a skillet. Put aside a few of the fried garlic clove when golden brown in a tiny dish. Add some sliced thin onion within the skillet, stirring constantly. Add some meat and Chinese sausage. Simmer. Add tofu. Stir and simmer for ten minutes. Pour in part of the annato seed extract. Season with pepper and salt. Stir and simmer for 10 more minutes. Add 1/2 cup chicken stock, let boil. Add shrimps. Stir and canopy. Switch off fire.
Inside a separate sauce pot, boil chicken stock. Drain noodles from cold water where it had been drenched and set all noodles in boiling chicken stock. Stir lightly and noodles in boiling chicken stock for just a few seconds only. Drain immediately.
SAUCE: Boil 2 cups water with dash of salt. Add remaining annato seed extract. Add ground pepper. Let boil. Stir in dissolved corn starch, stirring constantly until thickened. Pour in beaten egg. Stir and switch off fire after ten seconds.
For Everyone: Inside a large oblong platter, spread noodles. Sprinkle remaining fried garlic clove over noodles. Scoop a few of the cooked ingredients and pour over noodles. Next, pour some sauce over noodles and cooked ingredients. Sprinkle ground pork rinds total. Garnish with chopped eco-friendly onion and sliced hard steamed eggs.