Finely pound 2 cloves of garlic and prepare the remaining ingredients by slicing the fish cake, spring onions, bird's eye chili, mustard greens, and cherry tomatoes.

Heat 1 tablespoon cooking oil in a wok over medium-high heat.

Fry the pounded garlic until lightly golden and fragrant.

Add 1 tablespoon blended chili paste and stir-fry until fragrant and the oil begins to separate.

Add 150 g ground beef and stir-fry until browned and slightly dry.

Add 1 tablespoon oyster sauce and 1 tablespoon tomato sauce, then stir until the beef is evenly coated.

Add 1 tablespoon chili sauce and stir until the sauce is well combined.

Pour in 80 ml water and bring the sauce to a gentle simmer.

Add the fish cake and fish balls, then cook for 2 minutes until heated through.

Add 300 g laksa noodles and toss until they are fully coated in the sauce.

Add 1 tablespoon sweet soy sauce and the sliced bird's eye chili, then toss until the noodles are evenly colored.

Add the mustard greens and cherry tomatoes, then toss for 1 minute until the greens are just wilted.

Divide the noodles between 2 serving bowls and garnish with spring onions and fried shallots.