Our quick ; using flat noodles, prawns and veggies

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1 pack (400-500g) flat Hokkien Noodles
6-8 medium prawns, shells removed
1 piece fish cake, sliced
some shabu pork belly, optional
1/2 cup beansprouts, tail removed
4 leaves Chinese cabbage, sliced
1-2 eggs, beaten
3 cloves garlic, minced
1 stalk scallion, cut into julienne
250ml water or chicken stock
cut chili with soy sauce, optional
.

2 tbsp sweet soy sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tbsp oyster sauce
1 tbsp water
.
Method
1. Blanched noodle in boiling water, loosen with chopsticks then rinse and drain well. Set side.
2. Preheat skillet with 1/2 tbsp of oil, add in beaten egg to make omelette. Remove and set aside
3. In the same skillet add shabu pork to cook for 10 seconds to release oil to saut minced garlic, fish cake & prawns
4. Next add in cabbage, stir to mix well. Cover and cook for a minute
5. Drizzle cooking wine, remove prawn and add in water/stock
6. When mixture comes to boil, add in noodles and seasoning sauce
7. Mix well and simmer for 2 minutes till noodles absorb the sauce
8. Scatter beansprout, prawns and omelette cook for 30 seconds then toss to mix well
9. Lastly top with scallions, remove from heat and serve with cut or sambal chill