Fried Hokkien Mee

So in the Previous recipe, i cooked Prawn noodles.
What do you do when there is left over and do not want to eat the exact same food all over again?
You can use it to Fry Hokkien Noodles!
This recipe can be Substituted with Pork Broth if you are simply cooking this dish alone and not using Prawn noodle Leftovers!
I usually use boiling water to wash my beansprouts to rid that raw taste it has that could affect the taste of the food I'm cooking.
I used a photo i found online as again, it was all snapped up before i could snap a photo.
This pretty picture is apparently taken by someone with the name Audrey?
haha as seen on the bottom left corner.

Ingredients
1/2  packet Yellow noodles ( blanched )
1/2  packet white noodles ( blanched )
10 Boiled and peeled prawns
10 slices of Boiled And sliced pork ( about 100gs )
10gs Pork Lard
a handful of Bean sprouts ( lightly washed in Boiling water )
1 tsp chopped garlic
2 tbsp Fish sauce
1 tbsp Soy Sauce
100ml Prawn stock / Flavoured Pork Broth
4 Large Eggs

Over High heat, fry Pork Lard until golden and remove pork lard and leave aside.
Using the hot Oil from the lard, fry garlic until slightly fragrant and add noodles.
Stir well and add fish sauce and soy sauce. Using a Large cover, covert the noodles and let simmer for about 1 minute.
Push the noodles aside leaving some space on the side an scramble fry 2 eggs and stir into noodles.
Add Prawn stock and cover again for another 1 minute.
The noodles should be slightly soupy by now, Add beansprouts, prawns and pork,
stir well.
Beat remaining 2 eggs in a bowl and pour into noodles and switch off the fire.
The noodles should be slightly soupy when served. you can add and reduce stock as you wish according to evaporation rate.
Serve.

Bon Appetite!