Soak the Hokkien egg noodles in hot water to soften and remove excess oil. Soak the beehoon rice noodles in hot water to soften then drain and cut into shorter lengths.
In a large wok heat the oil until it shimmers. Stir the garlic until golden brown and fragrant.
Add the pork and fry until no longer pink. Then add the prawns and stir fry until they turn pink.
Add the squid and season with fish sauce and pepper. Stir fry until the squid turns opaque. Remove all the ingredients from the wok and set aside.
Add the noodles and the stock and bring to a boil. Simmer for 5 minutes or until the noodles are cooked.
Add the bean sprouts, fishcakes and cooked ingredients. Stir fry briefly to combine and heat through. Add the chives and toss.
Sprinkle with fried shallots and serve hot with sambal belacan and limes.