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pinch of MSG
In a pan, sautee chopped garlic and all the ingredients. Then, add chicken-soup broth and put in the thick noodles with a pinch of salt, MSG, black pepper, and corn starch. Add miki noodles into hot broth, cooking for 3 minutes. Add raw egg while constantly mixing them. Dissolve corn starch in the water and slowly add to thicken the broth, depending on your preference. Transfer to a serving bowl. Enjoy!
Serves 1-2 persons
For more on Cid’s Ma Mon Luk: http://www.positivelyfilipino.com/magazine/its-more-bun-in-cids-ma-mon-luk-chicago