Thick chewy noodles soaked up in the robust flavors of a chicken and pork-based broth and then enriched with light and dark soy sauce during the frying process: over high heat in a wok together with vegetables, cuttlefish, pork slices and prawns thrown in at the last minute of cooking to retain their succulence and to add a seafoody element to the dish. Could you say all that in a single breath? No? Then I really need to work on my sentence construction. Other than that, it was nicely accompanied on the side by a tasty belachan specially imported from Penang.