1. Fill a large bowl with warm water. Soak the kway teow for 3 minutes. Peel the noodles apart and place them in a colander to strain off any access water. Keep it aside.

2. Heat the cooking oil in a wok over medium-high heat.

3. Add the minced shallots, garlic and red chilies to the wok. Saute for a few minutes until the shallots become translucent.

4. Add the prawns and stir fry for 1 minute.

5. Add the choy sum and bean sprouts. Stir fry for 2 minutes.

6. Add the kway teow and stir to mix well. Add the thick soy sauce, soy sauce, salt and black pepper. Stir fry for another 1 minute.

7. Serve hot.