Combine all ingredients in a small bowl and stir until smooth and completely combined
Noodles
Rinse the noodles well in cold running water for a few minutes to remove any smell. Set aside to drain well. Once drained dry on a paper towel or a clean tea towel to remove as much liquid as possible
Thinly slice chicken thigh and season with salt and pepper
Dry prawns with a paper towel and season with salt and pepper
Whisk the 2 eggs together in a small bowl
Heat a non-stick frying pan or wok over medium high heat and then add some coconut oil
Pour in the egg mixture and swirl the pan around to create a large thin omelette. Allow to set and then roll up and remove from the pan and set aside
Return the pan to the heat and add a little more coconut oil if necessary. Add the prawns and cook for 1-2 minutes on each side until just cooked through. Once the prawns are ready remove from the pan and set aside with the omelette
Return the pan to the heat and add a little more coconut oil if necessary. Stir fry the chicken thigh strips until cooked through, this will take 2-3 minutes. Once the chicken is cooked remove from the pan and set aside with the omelette
Return the pan to the heat and add a little more coconut oil if necessary. Add the sliced cabbage and stir fry for 3-4 minutes until it is browned and wilted
Thinly slice the egg omelette roll until it is in strips
Add the noodles, chicken, omelette strips and prawns to the pan and toss to heat through and combine
Add the sauce to the noodle mix and toss through to ensure it is thoroughly coated and cook for a further 2-3 minutes until it is fragrant and fairly dry
Serve immediately. Garnish with sliced spring onion if desired
Video
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.