INGREDIENTS:

• 800 mL water
• 1 pack UFC Crab and Corn soup
• 100 – 150 g fresh miki noodles / 50 – 100 g dry miki noodles

• 50 g tokwa, sliced
• 5 pcs squid ball
• 50 g chicken fillet, sliced
• 50 g Pechay Baguio, sliced
• 50 g Carrots, sliced

• 1 tsp Datu Puti Soy Sauce
• 1/4 tsp UFC Ground Pepper

• 1 pc egg, beaten

PROCEDURE:

1. In rice cooker pot, dissolve UFC Soup in water.
2. Cover rice cooker. Plug and press cook.
3. After 5 – 8 minutes or once boiling, add the rest of the ingredients except for the egg. Simmer for 5 – 8 minutes until noodles and other ingredients are cooked.
4. Add beaten egg. Mix.Note: for dry noodles, check if already fully cooked before adding the egg
5. Switch to “warm” setting or unplug to prevent noodles from being soggy. Note: for dry noodles, check if already fully cooked before adding the egg
6. Enjoy while hot!