Penang Lor Mee

Ingredients
Pork
Prawn
Some Chicken Stock
Yellow egg noodles
Bean sprouts
Hardboiled eggs (Whole or halved)

Seasoning (A)
Salt and pepper
A little light soya sauce

Seasoning (B)
# 2 tbsp light soya sauce
# 1/2–3/4 tsp thick soya sauce
# Salt to taste
# 1/2 tsp monosodium glutamate

Thickening
# 3–3½ tbsp corn flour mixed
# 100ml water
# 2 eggs, lightly beaten

Chilli and garlic sambal
# 3 tbsp chilli paste
# 3 tbsp oil
# 1/8 tsp salt or to taste
# 6 cloves garlic
# 2 tbsp chicken stock
# 1/8 tsp salt

Cooking Method:

Marinate pork with Seasoning (A) and set aside.
Boil chicken stock and add in pork. Simmer for 10 mins. Remove and set aside to cool.

Add seasoning (B) to the stock and bring to a simmering boil.

Add corn flour thickening and stir well to mix. Bring stock away from the heat and drizzle in the beaten eggs.

Stir gently to mix. Scald noodles and bean sprouts separately and put required amount of noodles and bean sprouts into individual serving bowls.

Ladle out starchy gravy or stock over the noodles. Add a few slices of pork and a slice of hard-boiled egg.

Serve with chilli garlic sambal.

Chilli Garlic Sambal

Heat 3 tbsp oil a small saucepan. Add chilli paste and salt and cook until oil rises. Dish out and set aside. Put garlic, chicken stock and 1/8 teaspoon salt in a food processor. Blend into a fine paste. Set aside for use.

For the Sambal, I just used Sriracha, it did the trick also.
Here's the picture. The gravy was not dark enough though....