Heat 1/2 oil
in wok and fry garlic, onion and chili until soft. Add pork, prawns and
calamari and continue cooking for 2-3 minutes or until seafood is
cooked. Add bean sprouts and toss. Remove mixture from wok. Add
remaining oil to wok, heat and then add noodles. Toss gently until
heated. Add soy and oyster sauces and pepper and toss to mix. Add eggs
and stir till set. Return seafood mixture to wok, mix in well. Serve hot
garnished with chopped spring onions (shallots).