Ingredients:

• Chopped garlic 25g
• Prawn heads 2kg
• Pork bones 2
• Water 500ml

To cook the noodles:

• Cooking oil 100ml
• Chopped garlic 25g
• Yellow noodles 500g (scalded)
• Thick rice noodles 300g (scalded)
• Egg 1
• Prawns 1kg (peeled and boiled, keep prawn heads for the stock)
• Squids 1kg (cut into rings and boiled)
• Pork belly 500g (slice into small strips)
• Bean sprouts 300g
• Scallion 30g

Method:

1. Heat wok. Add garlic and fry till brown.
2. Add prawn heads and fry till fragrant.
3. Add water and pork bones and simmer for 45 minutes. Transfer the stock to a pot to be used later when frying the noodles.
4. Heat wok. Add garlic and fry till brown.
5. Add noodles and fry for 5 to 10 minutes.
6. Push the noodles to one side of the wok, break the egg into the wok and add remaining ingredients. Stir-fry noodles and ingredients quickly.
7. Add the stock, simmer for 5 minutes and it is ready to serve.

This article was first published in the July - September 2006 issue of Singapore Magazine.