Mix all of the sauce ingredients in a bowl and set aside.
If using dried noodles, cook them, rinse under cold water and drain and set aside for later.
Thinly slice the chicken and mix in with 2 tsp soy sauce, sal and pepper and set aside.
Beat the 2 egs in a bowl with the last 1 tsp soy sauce.
Shred the cabbage, slice the pak choi stems and the spring onion greens and set aside.
Mince the garlic, thinly slice the spring onion whites and shallot.
Heat your wok over high heat and add some oil. Add in the eggs and cookas an omelette. Remove when cooked through and slice into ribbons. keep for later.
Add the chicken slices to the wok and cook through, stirring constantly.
When the chicken has just cooked through, add the shallot, garlic and spring onion and stir fry for a minute or so
Add the cabbage, pak choi stems and spring onion whites and cook for another minute until starting to soften.
Add the prawns, egg ribbons and noodles. Stir well to combine. Stir fry for 1-2 minutes until the noodles are starting to brown.
Add in the sauce and stir well. Fry for another 2 minutes so the sauce thickens and glazes to the noodles. Finally add the leaves of the pak choi and stir through so they wilt in the heat.
Serve and enjoy!
