Singapore Fried Hokkien Mee

2 servings

Ingredients

250g fresh yellow noodle (i used spaghetti noodles)
250g fresh thick rice vermicelli (i used packet ones)

10 medium-sized prawns - cleaned and remove shell, leave tail intact

3 pieces of squid - cleaned and cut into rings

1 piece fish cake - sliced
1 piece pork belly - blanched
2 large eggs

3 cloves garlic - chopped

2 stalk green onion or chives - cut into 3cm length

3 -4 cups stock (i used mixture of chicken + prawn stock)

1- 2 tbsp cooking oil

Seasonings

1 tbsp fish sauce

1/2 tbsp soy sauce
dash of  pepper
dash of sesame oil

Method

1. Cook spaghetti and rice vermicelli according to package instructions.  Drain and set aside.  
2. Heat up the stock pot.  Add pork belly and boil for 10 mins. Remove pork belly and when slightly cooled, cut it into thin strips.
3. Heat up oil in a wok.  Fry the pork belly strips till fragrant.  Add in sliced fish cake and fry for about a minute.  Add minced garlic and fry for a while.  Add prawns and squids and do a quick stir fry.  Add a few tbsps of stock and fry till the prawns and squid are just cooked.  Sprinkle some pepper and mix well.  Remove all ingredients from wok and set aside.
4. Add the rest of the garlic and fry for a while.  Stir in the eggs and lightly scramble them.  Add in noodles and rice vermicelli.  Fry for a few minutes under high heat.  Add 2 cups stock and seasonings.  Cover wok to let the noodles simmer for a few minutes.  If it is too dry, add some more stock, depending on how much you want.
5. Add in the rest of the cooked ingredients and green onions.  Drizzle some sesame oil and do a quick stir fry.  Check seasonings and add more fish sauce if necessary. 
6. Transfer to a serving plate and serve with sliced red chillies, sambal belachan and limes.