Singapore-style noodles (hokkien mee)

INGREDIENTS

¼ cup(60 ml) oil
5garlic cloves, chopped
chilli paste, to taste (optional)
5large pieces calamari
10prawns, shelled, intestinal tract removed, tails left intact
500 gthick yellow noodles
500 gvermicelli noodles
2 cups(500 ml) prawn stock
1 tbsppork lard
2eggs
200 gbean shoots
1 tbspsoy sauce
50 gchives, chopped

RECIPE PREPARATION

Heat oil in a large wok on high. Stir-fry garlic and chilli paste, if using, for 1-2 minutes, or until fragrant.
Add calamari and prawn. Stir to combine.
Add noodles and stock. Season with salt. Mix well to combine.
Push ingredients to one side of wok. Add pork lard, then eggs. Scramble to combine. Before cooked through, add bean shoots. Stir to combine.
Add soy sauce, a little more water and stock to wet ingredients, then cover with a lid. Cook for 5 minutes, or until noodles are soft and juicy.
Scatter over chives and serve immediately.

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