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

DIRECTIONS

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. Strain, and leave 1 tablespoon oil on the pan.

3 Stir-fry the shrimps and squid for 1-2 minutes, then add a teaspoon of fish sauce. Set aside.

4 Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.

5 Thicken with the cornstarch mixture and add the remaining achuete oil.

6 Assemble on a plate in this order :

    Noodles
    Sauce
    Shrimp
    Squid
    Fried Garlic
    Boiled Egg
    Green Onion