Fried Hokkien Mee

I loved hokkien mee, especially the stall selling at old kallang airport road.
Our family like fried hokkien mee as well, but with onli thick bee hoon & yellow noodles. Thin bee hoon absorbs gravy fast,leaving the noodles dry & tough.
Our family always cooks fried hokkien mee using onli 2 kinds of noodles, serve with our home-made rojak flowers sambal chili paste.
Adam & dad normally has more than 2 servings of the noodles.

Ingredients;
600g thick bee hoon
400g yellow noodle
2 medium squids
350g medium prawns
300g Pork belly
½ pot boiling water
4 shallots, chopped
3 clove garlic, minced
100g bean sprouts
5 eggs, beaten
1 cup stock
Dash of salt
Dash of msg
Oil for frying

Garnishes;
Rojak flower sambal chili paste
Limes, halved
Crispy lard

Method;
-Blanch squids, prawns & pork belly in hot water till cooked, reserve stock for later use.
-Cut squids into rings, pork belly into strips, remove shells & devein prawns.
-Scrambled eggs & set aside for later use.
-Fry garlic & shallots in oil till lightly browned & fragrant.
-Add noodles & bee hoon, fry for about 3 mins.
-Add bean sprouts, fry well.
-Add ingredients, seasonings & stock, mix well & cover till stock slightly dries up.
-Serve with garnishes.
-Enjoy!