Step 1

Soak the thick vermicelli in a basin of tap water while preparing the rest of the ingredients.

Step 2

Separate the heads of the prawns and devein the prawns (see my video demonstration). Next, wash the heads and prawn bodies separately and drain.

Step 3

Clean and wash the squid (see my video demonstration first) and drain dry.

Step 4

Use a knife to scrape the skin of the pork belly and then rub with coarse salt to exfoliate dead skin and dirt. Wash and drain.

Step 5

Remove the roots of the bean sprouts, then wash and drain.

Step 6

Remove the skin from the garlic and chop finely.

Step 7

Wash the chives and cut into 4cm lengths.

Step 8

Wash the pork fat and cut into small cubes.

Step 9

Cut the limes into half and set aside for later use.

Step 10

In a wok, put in the pork fats and turn on heat to medium high. Stir fry the pork fats until golden brown and crispy to extract the oil.

Step 11

Transfer the crispy pork lard into a bowl. Pour out the oil into another bowl and set aside for later use.

Step 12

In the same wok, add 3 TBsp of cooking oil (not pork oil) and turn the heat to medium high. Add in the 1 tsp chopped garlic and fry till aromatic.

Step 13

Next, add in the prawn heads and fry to mix well with the garlic. Press the prawn heads to extract all the juices and essence.

Step 14

Add 700-800 ml of boiling water to the wok and let it simmer for 10-15 mins. You will see an orangey layer of oil surfacing. Turn off heat, transfer the prawn stock into a pot over a sieve and discard the prawn heads.

Step 15

Wash the wok, add water and bring it to a boil. Place the prawns in a deep plate and steam for about 4-5 mins. Remove the prawns and place them on a bowl.

Step 16

Do likewise for the squid, steam it for about 10 mins. Then remove and set aside.

Step 17

Steam the pork belly over high heat for about 15-20 mins. When cooked, remove and set aside.

Step 18

Pour the juices from the squid and pork belly into the prawn stock (the stock should total up to about 1 litre).

Step 19

Remove the shell from the prawns and set aside.

Step 20

Cut the squid into 0.5cm cross-section slices and the head and tentacles into strips, then set aside. Cut the pork belly into strips and set aside.

Step 21

In a wok, heat up 3 TBsp of pork oil and 2 TBsp of oil over high heat.

Step 22

Add in half of the yellow noodles and half of the vermicelli. Then stir fry  without breaking anything.

Step 23

Add 1/2 tsp salt, 1/2 tsp of light soy sauce and 3 TBsp of prawn stock to the noodles. Mix well and fry for about 3-4 mins.

Step 24

Push the noodle to one side of the wok, then add in 2-3 TBsp of pork oil to the wok. Add in 2 TBsp of garlic and fry till aromatic.

Step 25

Next, crack 3 eggs over the garlic and break them up gently. Drizzle 1 tsp of fish sauce on the eggs and swirl around. (Note: Do not turn the egg over at this point).

Step 26

When the egg is slightly charred, flip the noodle mixture over to cover the egg. Add in half the bean sprouts and stir fry with the noodles.

Step 27

Add half the prawn stock to the noodle mixture, then cover the wok and let it simmer for a few minutes to allow the noodle mixture to absorb the stock.

Step 28

Add in half of the prawns, squid, pork belly slices and chives into the noodle and mix well.

Step 29

Lastly, taste to see if more light sauce needs to be added. Transfer the noodle mixture into 3 individual plates.

Step 30

Repeat the same procedure to fry the remaining half of the noodles.

Step 31

Best served hot with lime, sambal chilli and pork lard.