PANCIT ALA POBRE

Ingredients:

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)

Procedure:

Boil chicken stock. Cook bihon in stock until tender. Drain and set aside.
Melt margarine in a pan. Sauté garlic until golden brown. Set aside half of the toasted garlic.
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.
Top with toasted garlic, extra green onions and eggs.

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

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