A very unique and tasty noodle.


  • 300 gms yellow noodle (scald in hot water for 10 mins)

  • 1 packet 200 gms fine rice vermicelli/bee hoon (soak in cold water till soft)

  • 5 tablespoons olive oil for frying both noodles

  • 2 tablespoon oil for frying garlic

  • 4 eggs 60gms each (whisk and mix well)

  • 10 garlic (finely minced) the more the better

  • 3 tablespoons fish sauce

  • 3 squid/sotong (slice into round rings)

  • 500 gms prawns (remove head and shell and set aside for Prawn Stock)

  • 300 gms bean sprouts/taugay/chye sim/chinese greens

  • 5 limau kasturi/lemons


  • 1.

    Prawn stock

  • 2.

    Dry cook the prawn heads and shell in pan for 15 mins

  • 3.

    Remove and transfer them into a pot

  • 4.

    Add 2 cups of water and 3 tablespoons of chicken powder

  • 5.

    Cover and boil stock over medium fire for ½ hour

  • 6.

    Taste for seasoning

  • 7.

    You can prepare this stock before hand and freeze it.

  • 8.


  • 9.

    Heat up 5 tablespoons of oil in wok

  • 10.

    Add eggs

  • 11.

    Stir gently and add yellow noodles and rice vermicelli/bee hoon

  • 12.

    Give it a good stir and add half of the hot prawn stock

  • 13.

    Cook for about 5 mins covered

  • 14.

    Move the noodle to the side of wok

  • 15.

    Add remaining 2 tablespoon of oil and fry garlic till aromatic

  • 16.

    Mix noodle and garlic well

  • 17.

    Add squid, prawns and remaining hot prawn stock

  • 18.

    Stir well and cover cook for 3 mins

  • 19.

    Add fish sauce and bean sprouts/chinese greens

  • 20.

    Stir and mix well

  • 21.

    Serve with limau kasturi or lemon wedges

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1488kj
  • Fat Total 54g
  • Saturated Fat 10g
  • Protein 84g
  • Carbohydrate 173g
  • Sugar 11g
  • Sodium 4068mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Do not burn the garlic. Whenever you cook prawns, keep the heads and shell in a ziplock bag in the freezer for future making of prawn stock.

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Posted by N55895Report
I can eat this for breakfast, lunch and dinner - my favourite!!