Hokkien Prawn Noodles

The Prawn Broth
300-500g prawn heads and shells
1/4 cup anchovies

1 dried sole fish (optional)

350g chicken and pork bone 

1 yellow onion, halved
6 cloves of garlic, smashed
4 shallots, smashed

2 sliced ginger
2-3L boiling water

Broth Seasonings
1 tbsp salt
Pepper

The Noodles
300g thick vermicelli
100g yellow noodles

The Toppings
1/2kg prawns, clean
1 squid, clean and sliced
200g pork belly/lean meat, sliced
50g chives, cut into 4 sections
50g bean sprouts
4 eggs
1 tbsp minced garlic
2 tbsp pork lard (optional)

The Noodles Seasonings
4 cups prawn broth
2 tbsp fish sauce
1 tbsp light soya sauce
1/2 tsp Salt
2 tsp Sugar
Pepper

The Prawns Broth Method
1. Heat 2 tbsp of oil in a pot, fry ginger and shallot till fragrant then add garlic. Add anchovies, dried sole fish prawn heads and shells, fry a little while or until the prawns turn red.
2. Add 2 -3 litres of boiling water, bring to boil and let it simmer for 45 mins - 1 hour. Then add all the broth seasonings to taste.

The Noodles Method
1. Heat 2 tbsp of oil in a wok, crack 4 eggs into the wok. Quickly stir it and flip the eggs till it turns slightly brown (you may also want to break the egg a little). Put the egg at the side of the wok and fry some chopped garlic with a little bit of oil follow by some sliced pork till its almost cooked.
2. Add yellow noodles and thick vermicelli and stir for a while.
3. Pour 4 cups of prawn broth and add the seasonings to taste, bring to boil. Add squid and prawns, cover the wok and continue to cook for 3 minutes (stir it occasionally), add 2 tbsp of pork lard. 

4. Add bean sprouts and chives, stir it and let it cook for 1-2 minutes or until all are evenly cooked (the gravy should look a bit starchy or whitish). Dish up and serve with calamansi and chilli.