Soak the pipis in cool water with a stainless steel soon for 1 hour, then drain them in a colander. It's said that the metal will encourage the shellfish to open up.
Boil enough water in a pot to cover every pipi and pour them in to cook for 5 minutes or until they've just started to open up.
Meanwhile, mix together the XO Sauce, chicken bouillon powder, sugar and black bean garlic sauce. Set it aside as you work on the other ingredients.
Drain the pipis in a colander to drip dry.
While the seafood is drying, heat up a pan with the 1/2 the oil on high heat. Pour the noodles in and turn the heat down to medium to fry for 10 minutes or until golden.Pro Tip: Organize the noodles so that they fit nicely on the area of your serving dish. If you have a pan or wok with a surface area just larger than the plate, spread the strands out to fill it up completely. Flip the cooked mei fun over to brown for another 10 minutes, then plate.Note: If you find that the wok is getting dry and too smoky, drizzle some oil along the sizes of the pan and let it run into the center.
Use scissors to cut the circle into 8 pieces like a pizza. This will make it easier to eat when served.
Pour the remaining oil in the wok on medium heat and add the garlic in to brown for 30 seconds. Add the mixed paste in from earlier and stir for 20 seconds. Turn the heat up to high and add the chicken stock in to simmer for 1 minute.
Add the drained pipis in and stir them through for 1 minute. Push the seafood aside and mix the slurry up until combined. Pour it slowly onto the part with just sauce while stirring quickly to thicken the gravy, then mix it all through the dish.
Transfer everything onto the fried noodles and serve immediately as is!