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PONSET 
1/2 c. quartered carrots
2 tomatoes
1 clove garlic (or more)
1 tsp. Accent (MSG)
1 tsp. salt
1/2 c. soy sauce
1 c. boiling water
1/2 c. shredded cabbage
1/2 c. onions
2 tsp. oil (olive or sesame for taste)
2 tbsp. Annatto (in Goya section)
1 pkg. fresh Chinese noodles (1 lb. linguine can be used)
1/2 lb. meat (chicken, pork, ham or beef can be used in any combination at 1/2 lb. each) leftovers

1. Put Annatto in boiling water and leave for 15 minutes. Squeeze out and reserve juice for broth.

2. Stir fry carrots, cabbage, onions, garlic and tomatoes until almost soft. Add MSG and salt. (Cook these in the oil.)

3. Add Annatto water and soy sauce.

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