Singapore Hokkien Mee (2nd Version)

Prawn Stock
1.5 litres water
300g chicken bones
50g anchovies / ikan bilis
200g prawn shells
3 cloves garlic ~ minced
1 squid ~ cut ring; blanch & set side
12 medium prawns ~ blanch & set side
1 tsp fish sauce to taste
1/4 tsp dark soy sauce to taste

Hokkien Mee
3 tbsp vegetable oil
2-3 small eggs ~ light beaten
250g yellow noodles
150g rice vermicelli / bee hoon
60g bean sprouts
1 tbsp minced garlic
3 stalk Chinese chives (Koo Chye) ~ cut to 2" length
2 limes halves
sambal chili

Directions:

1. Add water, chicken bones, and anchovies & let it boils.
2. In a wok, heat 2 tbsp oil on medium heat & saute the minced garlic together with the prawn heads & shells for about 5 mins.  Then pour the cooked prawn into the chicken broth & let it boil.
3. Once the broth boils, blanch the squid & prawn for about 2 mins & remove from pot & set aside.  Continue simmering the stock for 45-60 mins & strain the broth.  Season the stock with fish sauce & dark soy sauce & set aside.

Hokkien Mee

1. Heat 1 tbsp oil in wok & add beaten egg.  Scramble the egg quickly with a spatula until it is semi set.
2. Add all the noodles, bean sprouts & 2 ladles of prawn stock.  Stir fry on high heat for 1 minute.
3. Push the wok contents to one side, add another 1 tbsp oil to work.  Stir fry minced garlic for 15 sec.
4. Add chives, mix everything together, add 2 more ladles of stock & cover with lid to simmer/braise for 3 mins.
5. Turn off the heat.  Ladle the remaining stock over the cooked noodles.  Return the prepared prawns & squid into the hot wok & mix in evenly with the noodles.
6. Divide & portion to serving plates.  Serve each dish with a cut lime & some sambal at the side.