Char Mee With Prawns and Meat (Fried Yellow Noodle)

Char Mee

500 g yellow noodles
100 g small shelled prawns – washed and deveined
100 g chicken breast meat – sliced and marinade with 1/2 tsp corn flour
1 fish cake – sliced
2 eggs – lightly beaten
3 stalks chye sim – washed and cut into 2 inch lengths
100 g bean sprouts
50 g cabbage – shredded
1 tomato – quartered
2 cloves garlics – minced
3 shallots – sliced thinly

Sauce Ingredients (combined)
100 ml chicken stock
1 tbsp light soy sauce
1 tbsp dark soya sauce
1 tbsp Kicap Manis
1 tbsp oyster sauce
1 tsp abalone sauce
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper

1) Heat oil in a wok until hot and scramble eggs for 3 seconds, add garlic and shallots, stir fry till fragrant. Put in meat, then the prawns, fish cake and toss until meat changes colour. Add the cabbage, chye sim and tomatoes, stir fry for 2 minutes. Remove and set aside.
2) Reheat wok  with 2 tbsp oil and briskly stir-fry noodles for 2 minutes. Stir in combined sauce ingredients, beansprouts and return meat mixture to the wok. Toss well with a pair of chopsticks until noodle are well combined with the sauce.
3) Serve with cut chilli padi, minced garlics and light soy sauce or sambal belacan.