Ingredients:

•     8 oz Thick Rice Noodles or Cornstarch Noodles
•    1 1/2 pound Shrimps, shelled and deveined, and cooked
•     1 1/2 pound Squid, head separated, body cleaned and sliced
•     3 tablespoons Achuete (Annato) Seeds
•     3-4 stalks Green Onions, sliced fine
•     6 cloves Garlic, minced and fried
•     2 tablespoons Cornstarch, dissolved in 1/4 cup water
•     5 cups Water
•     2 tablespoons Fish Sauce or Patis
•     1/2 teaspoon Ground Pepper
•     3-4 Eggs, boiled, shelled and cut in wedges
•     1/4 cup Cooking Oil

Cooking Instructions:

1. Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain the noodles and set aside.
2. In a small pan, steep the achuete seeds on the heated oil to extract the color.
3. Strain, and leave 1 tablespoon oil on the pan.
4. Stir-fry the shrimps and squid for 1-2 minutes, then add a teaspoon of fish sauce. Set aside.
5. Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.
6. Thicken with the cornstarch mixture and add the remaining achuete oil.
7. Assemble on a plate in this order :Noodles
   Sauce
   Shrimp
   Squid
   Fried Garlic
   Boiled Egg
   Green Onion