4 cups chicken stock
200 grams bihon noodles
1 (100 g) bar DARI CREME CLASSIC
2 (104 g) heads garlic, minced (1/2 cup)
1 (60 g) bundle green onions, sliced into 1/2 inch pieces, reserve some for topping
2 tbsp patis
1/4 tsp pepper
2 pc MAGNOLIA BROWN EGGS, boiled, peeled and sliced (optional)


  1. Boil chicken stock. Cook bihon in stock until tender. Drain and set aside.
  2. Melt margarine in a pan. Sauté garlic until golden brown. Set aside half of the toasted garlic.
  3. In the same pan, add green onions and cook until bright green in color and then add cooked bihon. Season with patis and pepper. Adjust seasonings as needed.
  4. Top with toasted garlic, extra green onions and eggs.

Makes 4 servings.
(Yield: 4 cups/ 1 cup per serving)

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