Boil instant pancit canton noodles until slightly soft but not overcooked. Drain water and set aside to dry.
Heat oil in a pan and toast garlic until golden brown. Set aside half of the toasted garlic for toppings. Then add onions and onion leeks and continue sautéing until aromatic.
Add in the squid balls and corned chicken and continue cooking for 3-5 minutes, then add in the cooked pancit canton noodles and give a quick stir fry until all noodles are well mixed in the squid balls and corned chicken.
Add kuey teow sauce and continue stir frying, until the noodles are completely covered with sauce. Without turning-off of the heat, set aside the stir fried noodles on one side of the pan clearing the other side for cooking the eggs.
Crack the eggs in a separate bowl then pour into the cleared side of the pan and gently beating the eggs while cooking. Once the eggs are cooked, mix into the stir-fried noodles and give a quick stir frying. Turn-off the heat.
Transfer the stir-fried noodles onto serving plate, then top with toasted garlic and chopped spring onions.
Yield: 2 to 3 servings
Prep time: 15 to 20 minutes
Cooking time: 10 to 15 minutes