1. Heat frying oil in a wok until slightly smoking hot. Drop in dry mee hoon
and it will puff and crisp up in seconds. Drain on paper towels and put on a plate.
2. Pour out all of the hot oil and heat up wok until slightly smoky again. Loosen the fresh kuey teow
noodles by hand to release individual strands. Toss the noodles in the smoking hot wok with soy sauce. You want lightly charred bits on the noodles for flavour. Transfer kuey teow
on top of crispy mee hoon
3. Again using the same wok, lightly sauté chopped garlic with a little oil and add in chicken breast and fish balls. Keep stirring until chicken is half cooked.
4. Pour in water, chicken seasoning, white pepper powder and salt. Bring it up to a boil and add in shrimp and sawi
5. Pour in corn flour slurry to thicken the sauce and stir in beaten egg.
6. Once it starts to boil again, pour the sauce all over the noodles.
Serve with cut chillies and soy sauce