Directions

Prepare a flavoursome soup stock with meat bones and prawn heads.

Heat wok adding in chopped garlic and stir-fry till fragrant.

Stir fry Kang Kang Hokkien Noodles and Kang Kang Laksa.

Add in a beaten egg and slowly mix well with noodles.

Pour in soup stock and simmer on low heat for two to three minutes. 3 Minutes

Add in fresh squid and prawns for a quick stir-fry on medium heat.

Season with fish sauce and salt then stir fry quickly to mix evenly.

Garnish with spring onion and serve hot with sliced red chilli, lime and belachan chilli.