Product(s) Used for this Recipe Swanson Chicken Broth         Seafood Noodles Ingredients 1 Can of Swanson Clear Chicken Broth (399 ml) ½ Can Water 500g Flat Yellow Noodles 250g Cai Xin, cut into sections 6 Medium Prawns, shell removed 100g Lean Pork, cut into thin slices 100g Fish Fillet, sliced 1 Medium Squid, sliced 1 Medium Carrot, cut into flower shapes ½ Tablespoon Minced Garlic Seasoning: ½ Teaspoon Cornflour ½ Tablespoon Dark Soy Sauce 1 Tablespoon Oyster Sauce Dash of Ground Pepper   Cooking Detail Meal Type : Main Meal Cook Method : Stovetop Preparation Time : 20 minutes Serving : 2   Methods 1. Season lean pork lightly with soy sauce, ground pepper, cornflour and cooking wine. 2. Bring a pot of water to boil, blanch yellow noodles for 30 seconds. Remove, rinse with cold water. Set aside. 3. Heat up frying pan with ½ tablespoon of oil, saute minced garlic till fragrant before adding in Swanson Clear Chicken Broth and water. 4. Increase the heat and bring the soup broth to boil, add in lean pork giving it a quick stir to separate the lump into individual pieces. 5. Next stir in blanched noodle. When the mixture boils again, add in the rest of the ingredients and seasonings. Cover, allow it to simmer for another 3 minutes on medium low heat. Serve hot.