Step 1

Soak the rice vermicelli noodles in water until softened. It took about 10 minutes. The time depends on the bee hoon you use. Drain off water and set the soaked bee hoon aside while you prepare other things

Step 2

Pat the shrimp pieces dry. Add sesame oil, salt, sugar, ground white pepper and marinate while you prepare other things

Step 3

I used store-bought good quality chicken stock (low-sodium, you don't have to). Bring to a simmer, then add soy beans and shrimp shells. Bring back to a boil and then lower the heat, cover to let it simmer for 30 minutes

Step 4

Strain the stock and discard the solids. Season with salt and sugar to your taste

Step 5

Preheat your skillet/wok until hot. Add the presoaked bee hoon. Drizzle with about 2 Tbsp of oil on the side and cook for about 1 minute and then flip over and cook another minute and then remove from the wok

Step 6

Add another 1 Tbsp of oil. Add the shrimp and squid (if using) and stir fry until they just barely turn pink. Don't overcook them. Dish them out and set aside

Step 7

Add the rest of the oil. Saute garlic for about 30 seconds, push it aside and then add eggs and let them cook undisturbed for about 30 seconds and then start scramble them until about 80 % cooked, so they are still a bit wet. Pour the stock and bring it to a boil. Then add the bee hoon and seasonings and cover. Let it cook until the bee hoon just started to get soften. I used thin bee hoon so I don't want to over cook it, about 1 minute. Uncover and then I add the yu choy and cover and let it cook for another minute. Then add the mussels and cover. Let them cook until the mussels open up. Discard the ones that remain closed. Add the shrimp back. Stir to combine. Have a taste and adjust seasoning as needed. Garnish with some stalks of green parts of green onion.

Step 8

Serve with limes on the side and some pickled green chilis if you wish