Palabok/Malabon

1 pack of Palabok (Super Q special Palabok brand)
2 cups of shrimp deveined (about 1 lb headless with shell)
one big bowl of chopped Napa cabbage or Pechay (About 300 grams
add more if you love vegetables)
1/4 cup chopped garlic
1/2 cup chopped green onion (sibuyas dahon)
1/2 cup Thailand  fish sauce (Filipino fish sauce has stronger aroma)
1/2 cup all purpose flour NOT cornstarch
2 cups water for boiling
1 cup water to dissolve cornstarch and palabok mix
1 pack of Mama Sita's Palabok Mix, or atsuete powder
5 boiled eggs
1/2 cup crushed pork rind/skin for cooking
1/2 cup crushed pork rind for garnish

1. Boil the noodles for 10 mins. After that, let it soak in the water for another 15 minutes,
2. Boil the eggs for at least 6 minutes, cool them by soaking  them in water, then peel and set aside.
3. Saute garlic in oil, then add the shrimp. Season it with salt, then remove shrimp from the pan. Using the oil in the pan, cook the vegetables for 1 minute. Then, add 2 cups of water. 
4. While waiting for the water to boil, use the remaining one cup of water to dissolve the palabok mix and all purpose flour. Mix in the fish sauce too, then gradually add to the boiling water, stir until thick. 
5. Add in the 1/2 cup of pork rind and the noodles, and then let it cook on low heat for 3 minutes more.
6. Add the shrimp, eggs, and green onion. Mix until well incorporated.
7.  Make sure to set aside some of each ingredient for garnish (shrimp, green onions, egg, and pork rind.)