Pancit Guisado

1/4 kilo bihon
3 pieces tokwa squares
2 tbalespoons chopped kinchay
2 tablespoons chopped green onions
2 cups cabbage, sliced thin
1 cup carrot strips
1/2 cup chayote strips
1 cup chicharo
1/4 cup sliced onions
1 raw egg
1 teaspoon crushed garlic
1/2 cup cooked dried mushrooms
1/3 cup atsuwete water
2 tablespoons soy sauce
1 tablespoon vetsin
Salt to taste

Dry tokwa strips lightly. In 1/4 cup oil, scramble the egg till golden brown or until oil bubbles. Add the garlic, onions, mushrooms and atsuwete water. Let simmer till the odor has gone. Add the tokwa, carrots, chayote, chicharo and cabbage. Let simmer till half done. Add a little oil as necessary so it won't scorch. Add bihon, soy sauce, salt and vetsin; mix thouroughly. Cook for about 5 more minutes. Remove from fire, add the kinchay. Serve in a platter, garnish with chopped green onions and sliced hard-cooked eggs.