Singapore Hokkien Mee

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1. 1Step 1: Peel the prawn heads. In a hot wok, add 1 tablespoon of oil and fry the prawn heads until fragrant. Add the fried prawn heads to the chicken stock and boil for 30 minutes.
2. 2Step 2: Add the pork belly to the stock and boil for 15 minutes. Remove the pork belly and let it cool, then cut it into strips.
3. 3Step 3: In a hot wok, add 1 tablespoon of oil and fry the garlic until fragrant. Add the egg and scramble. Then add the yellow noodles and rice vermicelli, frying for a few minutes until the noodles just begin to sear. Use high heat.
4. 4Step 4: Pour in all the prawn stock, follow by the prawns and squid. Braise the noodles for 2-3 minutes. When everything cooks through, add the chives. Dish out and serve immediately.