• 1 packet (200g) EKA FATIMA MI SANGGUL,
cooked in boiling water till al dente, drained
• 2 tbsp oil
• 1 tbsp chopped garlic
• 1 sliced red onion
• 12 medium size prawns
• 150g fresh squid, cleaned, cut into thick rings
• 200ml chicken stock
• 50g chives
• 100g bean sprout

Seasoning sauce (mixed):
• 1 tbsp chilli boh
• 2 tbsp chilli sauce
• 1 tbsp oyster sauce
• 1 tbsp sweet thick soy sauce
• Salt and pepper to taste

Garnish:
• Red chillies. sliced thin

1. Heat up oil, saute chopped garlic and shallot till fragrant.
2. Add in seasoning sauce and stir well.
3. Add in prawns and squid. Stir-fry till half cooked.
4. Stir in EKA FATIMA MI SANGGUL and stir well.
5. Add in chicken stock and continue to stir-fry till well mixed.
6. Add in chives, bean sprout, and stir-fry till well mixed and cooked.
7. Garnish with red chili and fried shallot. Serve.

(Serves: 2-3)