Prepare the Noodles: Bring a large pot of water to a boil. Add the fresh egg noodles and cook for 60-90 seconds, just until they loosen and soften. Do not overcook. Drain immediately and rinse under cold water to stop the cooking process. Spread them out on a clean tea towel or kitchen paper and pat them as dry as possible. Toss with 1 tsp of sesame oil to prevent sticking.

Mix the Sauce: In a small bowl or jug, whisk together all the sauce ingredients EXCEPT for the cornflour slurry. Set this aside.

Create the Crispy Noodle Cake: Heat 2 tbsp of vegetable oil in a large, non-stick frying pan or wok over a medium-high heat. Once the oil is shimmering, add the dried noodles and spread them out into an even, flat cake. I find that gently pressing the noodles down with a spatula helps form a more cohesive and evenly browned base.

Fry the Noodles: Cook the noodle cake for 4-6 minutes on the first side, without moving it too much, until it's deeply golden brown and crisp. Carefully slide it onto a large plate, then place the pan over the plate and flip it back in to cook the other side. Cook for another 4-5 minutes until the second side is also crisp. Slide the finished noodle cake onto a serving platter and keep warm.

Start the Stir-fry: Wipe out the wok and place it over a high heat. Add 1 tbsp of oil. When it's very hot, add the sliced chicken and stir-fry for 2-3 minutes until it's just cooked through. Remove the chicken from the wok and set aside. Add the prawns and cook for 1-2 minutes until pink. Remove and set aside with the chicken.

Cook the Vegetables: Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds until fragrant. Add the sliced carrots and stir-fry for 2 minutes. Then add the bok choy stems and cook for another minute before adding the leaves and the spring onions. Cook for a final minute until the leaves have just wilted.

Combine and Thicken: Return the cooked chicken and prawns to the wok with the vegetables. Give the sauce mixture a quick stir and pour it into the wok. Bring to a simmer.

Finish the Sauce: While the sauce is simmering, give the cornflour slurry a quick re-mix and pour it into the wok, stirring continuously. The sauce will thicken and become glossy almost immediately. Let it bubble for about 30 seconds, then remove from the heat.

Serve Immediately: To serve, you can either pour the entire stir-fry mixture over the crispy noodle cake or cut the noodle cake into portions and spoon the topping over each one. Serve straight away to enjoy the wonderful textural contrast.