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Add a photoFilipino noodles made with thick rice noodles and annatto seeds.
Ingredientes
- 1 Block of Tofu
- 1 Onion
- 3 Cloves of Garlic
- 1/2 Lb of Bean Sprouts
- 2 Tsp of Grounded Annatto Seeds
- Water - A lot (this is The Mother's word)
- 2 Eggs Beaten
- 1/2 Head of Cabbage (In large strips)
- 1 Tbs of Flour
- 1 Tsp of Corn Starch
- Palabok Noodles or in The Mother's Case, Spaghetti
- Salt and Pepper to Taste
- You could add any veggies that you would like.
- Topping *if you would like
- Hard Boiled Egg
- Chicharron
Direcciones
- Cook the noodles (make sure it is not over cooked), rinse, and set it aside.
- First dice the onion and garlic and saute it with the tofu in a large wok
- Add the cabbage and bean sprouts but do not cook it
- for too long.
- While that veggies are cooking, mix the annatto seeds with the water until it is fully incorporated.
- Strain out the broth and put it back into the wok.
- Mix together the corn starch and flour with a little flour until it is fully incorporated.
- Turn on the heat to a medium and slowly add the egg, stir constantly. It is a similar technique when you make egg drop soup.
- Add the flour-corn starch mixture to thicken.
- Take the noodles and put it in the separate bowl or the container you are going to serve it in.
- Mix in the veggies and tofu.
- Than pour the sauce. Just use enough to coat, I used way too much.
- Top with the eggs or chicharron, which I couldn't because of The Baby.
- Serve.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 8 servings | |
| Calories 42 | |
| Calories from Fat 13 | 31% |
| Total Fat 1.46g | 2% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 22mg | 1% |
| Potassium 102mg | 3% |
| Total Carbs 4.59g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.95g | 1% |
| Protein 3.28g | 5% |
