- In a bowl, combine stir-fry sauce ingredients. Set aside. In a large bowl, soak noodles in 1L of boiling water for 15 mins or until soft, then strain.
- Heat a large wok to medium-high. Heat ½ tbsp oil and roll around wok to coat sides. Pour in egg and swirl around wok to create one thin layer and cook through. Transfer to a chopping board. Roll into a log and finely slice. Set aside.
- In a hot wok, heat 1 tbsp of oil until just smoking. Add lap cheong, toss for 30 secs. Add prawns and garlic, stir-fry for 1 min. Gently fold through noodles and evenly pour in stir-fry sauce mixture. Pour remaining oil around exposed edges of wok to prevent sticking and stir. Add chives & bean sprouts, stir-fry for 2-3 mins until cooked through evenly.
- Top with shredded egg and lime to serve.