Hokkien Mee

This is a chinese noodle dish which uses different types of noodles usually yellow and laksa noodles and served with lime and chilli. My mother-in-law who only eats seafood/fish was coming over, so I thought this would be the best to fits everyone's palate.

Ingredients
500g yellow noodles
500g laksa noodles
300-400g fresh prawns
2-3 medium-sized squids, cut into rings
2-3 fish cakes, sliced thinly
3 eggs, lightly beaten
11 cloves garlic, chopped
1 bunch spring onions, cut into 5cm lengths
150g beansprouts, more if you like
4-5 Tbsp oyster sauce
splash of fish sauce
salt & pepper to taste
lime for garnishing
prawn+squid stock
3-5 Tbsp oil

Method
1. Clean prawns but don't remove the shells
2. Blanch prawns in a pot of water, once they turn pink, remove the prawns (you don't want to overcook it as it will turn rubbery
3. Add squids to the same pot (do not throw the water after blanching the prawns as this will be used as the stock) and remove once they turned white, put aside
4. Remove prawns shells+head and put them back to the prawn+squid stock, simmer for another 20-30mins, strain and put aside
5. Heat oil in wok and add chopped garlic, fry till fragrant
6. Add egg and break into small pieces
7. Add noodles, stir till they are well coated with the egg pieces and oil
8. Add abit of stock, oyster sauce and stir till well combined
9. Cover wok and let it simmer for 5 min
10.Add prawns, squid and fish cake slices and stir, add more stock if you want it to be wet
11.Add fish sauce, salt and pepper to taste
12.Finally add beansprouts and spring onion and mix thoroughly, add stock if it is too dry
13.Simmer for another 5-10 min and serve hot with lime and chilli slices or sambal