Add the yentafo sauce, soy sauce, fried garlic in garlic oil, and salt to a serving bowl.
Fill a saucepan deep enough to submerge the contents of a noodle basket with water and bring to a rapid boil.
Add the tofu puffs, fish balls, mock squid, and white fungus to a saucepan with your stock (you can use the pan you used to make yentafo sauce – no need to rinse out). Bring to a boil and knock the heat down to medium low. If the fish balls and tofu puffs are frozen, they’ll need to cook for 5-10 minutes, until the fish balls float. Otherwise they’ll take a minute or so.
Place noodles, water spinach, and bean sprouts into a noodle basket. Plunge the basket into the boiling water and cook, agitating with chopsticks to ensure even cooking, for between 30-60 seconds. Pull the basket out of the water and shake the basket to offload excess water (if you’re not comfortable doing this without making a mess you can move the basket over a large bowl and shake within the confines of this splashproof space).
Tip the contents of the noodle baskets into the prepped serving bowl. Pour the contents of the stock pan over the noodles. Garnish with the fresh chopped herbs and a fried wonton or seven. Serve with chilli vinegar, soy sauce or soy sauce soaked chillies, sugar, and toasted chilli powder as condiments.