Hokkien Noodles

Prepare the seafood by deshelling and deveining the prawns, making sure to wash and keep the prawn heads and shells aside.

In a pot, fry the washed prawn heads and shells with oil until they turn light brown and fragrant.

Add the pork Bone, garlic cloves, and the fried prawn heads and shells to a 800mL pot of water and boil this mixture for 30 minutes to create the broth. Add light soy sauce to taste.

Heat a wok up with oil and fry smashed garlic cloves with the pork lard until it turns light brown.

Add the yellow noodles to the wok and stir fry them together with the lard.

Add 2 large ladles of the prepared broth to the wok and stir fry everything together.

Next, add the prawns, squid, and sliced pork to the wok and continue to stir fry until the seafood and meat are partially cooked.

Add another 3 large ladles of broth to the wok, cover it, and let the mixture simmer until it comes to a boil.

Finally, add the bean sprouts to the wok and stir fry everything for another 5 minutes

Top the dish with the Chinese chives before serving warm