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Ingredients:
| 2 | tbsp | STAR MARGARINE GARLIC |
| 1 | pack (250 g) | MAGNOLIA CHICKEN TIMPLADOS BOLA-BOLA, thawed |
| 1 | L (4 cups) | chicken stock |
| 1 | pack (100 g) | misua noodles |
| 1 | pc (300 g) | patola, peeled and sliced |
| 1 | tbsp | patis |
Procedure:
1. In a pot, melt margarine and sauté chicken bola-bola over medium heat until slightly browned.
2. Add stock and let simmer.
3. Add noodles and patola.
4. Cover and bring to boil and then reduce heat. Adjust stock as needed.
5. Let simmer until patola is tender.
6. Season with patis.
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