- 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.
- 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.
Ideal for : Mee Goreng, Mee Soto, Prawn Mee Soup, Fishball Mee Soup, Mee Rebus
