Vegan PALABOK

Pinoy's favorite, that's why I'm adding this to my list.

INGREDIENTS:

Noodle:2 packets of Excellent rice bihon (Excellent is the brand name!)

Sauce:
oil
julienned green beans
julienned carrots
water
corn starch
achuete or anatto powder (natural food coloring)
vegetarian broth / soysauce ( best to use Braggs soy sauce)
Iodized salt

Toppings:
scallions (for garnish, it's optional if your on a NOGM diet you may just put celery instead,(NOGM- No Onion,Garlic, Mushroom))
pounded vegetarian chicharon (Best to use Martys or vegan bacon chips)
fried yuba/tofu skin or fried tofu (seasoned with salt)
lemons (for garnish, or squeeze it in when served to add a little zest)

1. Sautee the green beans and carrots
2. Follow with the yuba/tofu and season with soy sauce

SEPARATE POT

3. Boil about 4-6 cups of water
4. Put 2-3 tablespoon of powdered vegetarian broth or any applicable vegan seasoning (sold in Palomi store)
5. Put 1 teaspoon of anatto powder
6. Pour the cornstarch mixture (mix 1-2 tablespoon of corn starch and 1 cup of water BEFORE pouring it in to the pot, make sure to thoroughly dissolve the starch)
7. Keep mixing the pot until soup turns thick
8. Pour the vegetables to the pot, keep mixing and wait to boil

FOR THE NOODLES:

9. Boil 6-8 cups of water
10. Blanch the noodles
11. Remove and drain

*the noodles will turn soft very quickly

FINAL PREP:

12. Pour the noodles to a serving tray/bowl
13. Pour SOME of the soup, mix them together until all noodles have SOME sauce (nice trick to evenly distribute the flavor)
14. When ready to serve, pour the rest of the sauce on top of the noodles
15. Add the toppings: fried tofu or yuba,vegetarian chicharon and scallions
16. add lemons on the side