I didn’t add thin bee hoon, as I didn’t have any at home.

1. Separate prawn sell, head and meat. Heat a pan, add in 1 tsp oil. Stir fry 3 chopped cloves of garlic and 1 chopped shallot. Add in prawn head and shell. Stir fry till red. Pour in 1 L water and add in pork ribs. Also add in 2 tsp white pepper, 1 tbsp light soy sauce, 1 tbsp fish sauce and 10g rock sugar. I used pressure cooker to cook them for 20mins. Drain the soup, then the broth is ready.
2. Add 200g pork into a pot, add in enough water, add in 2 ginger slices and boil for 15 mins. Cool down and cut into slices.
3. Poach squid and prawn meat in the broth. Cut fish cakes, chives into strips.
4. Heat a pan, Add in 2 tsp oil. Beat in 2 eggs. Stir fry till solidify.
5. Add in 300g yellow noodles, 150g thick bee hoon. Stir fry evenly.
6. Add in 1 cup broth. and season with 2 tsp light soy sauce, 1 tsp dark soy sauce, keep stirring.
7. Add in prawn, squid, pork, fish cake. Stir fry a bit. Then add in another 1 cup broth.
8. Sprinkle bean sprout and cover with lid, simmer for 4 mins.
9. Sprinkle chives. Stir fry evenly for 1 or 2 mins.
10. Serve with lime and chili sauce.