Fry minced garlic with eggs until fragrant. Then, pour in the stock and bring it to a boil. Reduce the heat and let it simmer until it thickens.
In a separate pan, heat oil and garlic. Once fragrant, add yellow noodles and white beehoon. Fry while pressing the noodles against the wok to remove the 'kee' (alkaline) smell.
Push the noodles aside and add crab sticks, prawns, and squid. Stir-fry until cooked. Finally, add chives, soy sauce, and Aroma Truffle Paste. Mix everything evenly.
Season with soy sauce according to taste preference.
Serve with lime wedges and sambal chili on the side.
