1. Start by cutting the chicken in small stripes and transfer them to a bowl and add 3 tablespoons of Chinese oil, the 2 table spoons of Oyster sauce, the table spoon of rice wine and the 2 teaspoons of salt. Transfer the bowl to the fridge and let the chicken to marinate in the meantime.
2. Boil water in a cooking pot and add the sliced carrots and bamboo sprouts and cook for about 10 minutes then remove from the water and set the vegetables aside
3. In the meantime, cook the noodles according to the package, drain and set aside.
4. Prepare all other ingredients by chopping up the Chinese cabbage, cube the quarter of a cucumber, finely slice the leek, dice the red pepper, and finally finely chop the red onion

5. Take a big pan or wok pan on high fire and add (Chinese) oil and stir-fry the marinated chicken and baby prawns for about 10 minutes. When well-cooked set aside
6. Add some (Chinese) oil to the pan and stir fry all the leek and the diced red onion
7. After 5 minutes add the egg and fry for another 2 minutes.
8. Then add all the other vegetables and stir fry for about 7 minutes, keep stirring nonstop so nothing gets burned. Remember stir frying is baking on high fire while with the goal to have nice and crispy vegetables.
9. Add the chicken and baby shrimps back to the pan and add the cooked noodles.
10. Add the yellow curry powder, the 2 tablespoons of rice wine, the tablespoon of sesame oil.
11. Mix all ingredients very gently so you don’t damage the noodles
12. Taste and add a good pinch of salt and ground black pepper to taste. Enjoy!