A versatile noodle dish that borrows from the Chinese lo mein principle where the meat, fish or vegetables are simply tossed in a velvety sauce to coat rather than drown the noodles. This way, the flavours are kept fresh and vibrant.
Heat oil in a wok and fry spice paste over moderate heat until fragrant, about 2 minutes. Add sauce and bring to a boil, then add prawns and cook for 2 minutes, tossing wok constantly, until prawns begin to change colour.
Add noodles, snowpea sprouts, bean sprouts and choy sum leaves and allow leaves to wilt in sauce. Taste and adjust seasoning if necessary.