Cooking prawn mee in Japan

We bought 9 fresh big prawns, 3 small packets of fresh noodles and about 300 gm of pork (twee bak). We deshelled the prawns and with the heads, we boiled them to make soup stock. Thin slices of pork were added to the stock. A little bit of salt was added in the soup. The veggie (daikon leaves) was from our garden. While boiling the soup stock, we simultaneously cooked the noodles.
The results are the 2 lovely bowls of "hay mee".