2. Heat approximately two cups oil in wok or frying pan, add quarter of the noodles, fry until golden brown, turning frequently. Drain on absorbent paper. Repeat with remaining noodles in batches. Drain oil from pan.

3. Remove skin and bones from chicken, cut meat into 2.5cm (1 in) cubes. Shell prawns, remove back vein, leaving tail intact. Peel and roughly chop onions, seed and slice pepper, slice celery diagonally, slice cabbage, chop shallots, peel and finely chop ginger.

4.  Place chicken into bowl, add soy sauce, vinegar and corn flour; mix well. Stand for half an hour.

5. Heat extra oil in wok, add ginger and crushed garlic, saute gently for one minute. Increase heat to high, add chicken and, toss constantly over heat for five minutes or until meat is cooked. Add prawns, toss for three minutes more. Add prepared vegetables, toss for two minutes. Add combined salt, water, extra corn flour, extra soy sauce, crumbled stock cubes and extra vinegar. Toss until sauce boils and thickens. Continue tossing for one minute. Place fried noodles around edge of large serving plate, spoon chicken and vegetables into the center.