1. Boil the pasta and drain according to the instructions on the package.

2. Fry garlic, ginger and chili in 15 ml of oil in a wok for 2 minutes, then add sausage, chicken and prawns and fry on high heat for another 2-3 minutes. Transfer the mixture to a bowl and keep it warm.

3. Heat the rest of the oil in a wok, add green beans, sprouts and chives, then fry for 1-2 minutes.

4. Add the drained pasta, soy sauce, oyster sauce, salt and pepper to your taste, return the mixture of sausages, chicken and prawns to the wok, mix everything well, so that all the ingredients are mixed and heated evenly, then serve immediately sprinkled with spring onions and coriander leaves.

5. Stir in the sesame oil and immediately serve the dish in a heated bowl sprinkled with spring onions and coriander.

450 g of instant wheat noodles, 45 ml (3 tablespoons) of vegetable oil, 2 cloves of garlic cut into leaves, 1 tablespoon of chopped fresh ginger, 2 fresh chopped red chilies, 75 g of sliced dry sausage (original: lap cheong), 1 fillet thinly sliced chicken breast, 16 peeled black tiger prawn tails, 115 g green beans, 225 g mung bean sprouts, 50 g chives, 30 ml (2 soup spoons) light soy sauce, 15 ml (1 tablespoon) oyster sauce, 15 ml (1 tablespoon) sesame oil, salt, ground black pepper, thinly sliced scallions, chopped coriander (or parsley) leaves for garnish.