Ingredients

6 pcs Hakka Royal Pork Balls (Cross cut on the top)
4 pcs sliced Hakka Fried Fish Pieces
500g Chung Yuen Hokkien Noodles

Vegetable Oil
¾ cup minced pork 
1 tbsp fried shallot 
1tsp fried garlic 
3 tbsp soy sauce 
½ tsp dark soy Sauce 
1 tbsp rice wine 
2 tsp Sugar 
Salt 1/3 tsp
4 pcs Eggs (Cooked, shells removed) 
1 cup Bean Sprouts 
4 cups Chicken stock 
2 cups Water 
2 stalks Coriander 
Sesame Oil
Pepper powder

Seasoning Sauce

1/2 cups mayonnaise
1 large garlic clove, minced
Pinch of salt
Pepper
Optional - 1 chilli, sliced

Method

1. Heat the pot with 1tbsp of oil, stir fry minced pork until fragrant. Add in fried shallot, fried garlic, soy sauce, dark soy sauce, rice wine, sugar, and salt. Add in cooked eggs and some water. Bring to a boil, then simmer the ingredients into pork sauce.
2. Bring half pot of water to a boil, add in Royal pork balls with mushrooms, fried fish cakes and bean sprouts, once cooked through, remove from pot and set aside. 
3. Blanch Hokkien noodles in the boiling water, loosen noodles until easy to separate, drain water and set aside.
4. Heat up chicken stock in the pot, set aside.
4. Add noodles, royal pork balls with mushrooms, fried fish cakes, stewed Eggs, bean sprouts into a bowl. Top with pork sauce, pour in chicken stock, sprinkle with pepper powder, coriander, drizzle with sesame oil. The dish is ready to serve.