Prepare the Noodles: Bring a large pot of water to a rolling boil. Add the fresh egg noodles and cook for 2-3 minutes until they are just tender but still have a pleasant chew—you should feel a slight resistance when you bite one. Drain immediately and rinse under cold running water to stop the cooking process. The noodles should feel cool and slippery to the touch. Drizzle with 1 teaspoon of sesame oil and toss gently to coat; this prevents them from sticking together while you prepare the other components.

Marinate the Protein: In a medium bowl, combine the sliced chicken with 1 tablespoon of light soy sauce, 1 teaspoon of cornflour, and a pinch of white pepper. Mix well with your hands until every piece is coated. The chicken should feel slightly tacky from the cornflour, which will help it stay tender during cooking. Set aside for 10 minutes while you prepare the vegetables.

Prepare the Sauce: In a small bowl, whisk together the remaining light soy sauce, dark soy sauce, chicken stock, the rest of the cornflour, and white pepper. Stir until the cornflour is completely dissolved and the mixture looks smooth and dark, like a rich caramel. Set this near your cooking station—the stir-fry happens fast.

Sear the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or deep frying pan over high heat until it shimmers and you see the faintest wisp of smoke. Add the marinated chicken in a single layer. Let it cook undisturbed for 1 minute until the underside is golden brown and crisp. You should hear a satisfying sizzle—if the pan is quiet, it's not hot enough. Toss and cook for another minute until the chicken is cooked through and feels firm to the touch. Remove to a plate.

Cook the Prawns: Add another 1 teaspoon of oil to the hot wok. Add the prawns in a single layer. Cook for 45 seconds on each side until they turn a beautiful pink-orange and curl slightly. The edges should look lightly caramelised. Remove to the plate with the chicken. The prawns should feel springy when pressed.

Stir-Fry the Vegetables: Add the remaining oil to the wok. Toss in the sliced red pepper and sugar snap peas. Stir-fry for 1 minute, keeping the vegetables moving constantly. You want them to stay vibrant and crunchy—the pepper should still have a slight snap, and the peas should be bright green. Add the garlic and ginger, and stir for another 15 seconds until the aroma becomes fragrant and fills your kitchen.

Combine Everything: Return the cooked chicken and prawns to the wok. Add the drained noodles and the prepared sauce. Toss everything together vigorously using two spatulas or tongs. The sauce should bubble immediately and begin to thicken, coating every strand of noodle. Cook for 1-2 minutes until the sauce is glossy and clings to the noodles without pooling at the bottom of the wok. The noodles should look slick and shiny, not wet.

Final Touches: Remove the wok from the heat. Drizzle with the remaining sesame oil and toss once more. Add the sliced spring onions, reserving a few for garnish. The aroma at this point should be deeply savoury with a hint of nuttiness from the sesame oil.