Directions

To Make the Broth

1. In a stock pot, heat the oil and sauté garlic and shallot until fragrant. Add prawn heads and shells, stir-fry until fragrant.
2. Add the remaining broth ingredients and bring to boil. Lower the heat and simmer for 45 mins.
3. Strain the broth and bring to boil again. Poach the squid rings slightly, then the prawns.

To Cook the Noodle

1. Heat pork lard in a pan, stir-fry the egg. Add all the noodles, light soy sauce and minced garlic, stir-fry until well-mixed.
2. Add the pork belly and seafood, then 2 cup seafood broth and bean shoots. Cook covered for 6 mins and add dark soy sauce for colour. Stir-fry to mix well. Transfer to serving plate and garnish with spring onions and coriander.