| 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. |
| Yield | 4 cups/ 1 cup per serving |
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