1. Simmer the pork belly in a little water for 20 minutes, cool and slice thinly; peel the prawns (simmer the shells in the chicken stock for 10 minutes, then strain – this gives a truly prawny stock) and cut the squid into rings.
2. Prepare both types of noodles as directed on the packets and drain.
3. Heat a wok until very hot, fry the crushed garlic in the oil, crack in the eggs and scramble lightly; add the noodles and toss for 2 minutes so they char slightly.
4. Pour in half the prawn stock, cover and braise for 3 minutes so the noodles soak up the flavour.
5. Add the prawns, squid, pork and bean sprouts, pour in the rest of the stock, season with fish sauce, soy sauce and pepper and toss until the prawns are cooked and the noodles are saucy but not soupy.
6. Serve sprinkled with spring onion, with sambal oelek and lime.
Tip: One of Singapore's best-loved hawker dishes, brought by immigrants from Fujian (Hokkien) province. The key is the intense stock made from prawn shells – never skip it.
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