Boil 1 litre of water in a small pot.
Lightly blanch the prawns and squid in the water, then set them aside.
Fry the pork belly slices in a heated wok. Set them aside after cooking, and pour the excess oil out.
With the oil left in the wok, fry the shallots, eggs and blanched seafood. Then add the cooked pork belly slices and garlic.
Add some of the stock from boiling the seafood (Step 2), then add noodles, crabmeat and chive flower.
Season with light soya sauce, salt and pepper.
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