1. If using fresh egg noodles, poke a few holes in the packet and massage to separate them. If using dried egg noodles, cook according to the packet instructions. Drain and set aside.
2. Heat 3 tablespoons of oil in a deep, heavy-based saucepan over a high heat. When the oil is shimmering, add the chicken pieces. Fry the chicken until it begins to brown and you can no longer see any raw pinkness, then add the sliced garlic and fry for 1 minute, stirring continuously. Push the chicken to one side of the pan and add another 2 teaspoons of oil. Pour the beaten eggs into the oil and allow the eggs to set for 1 minute before stirring briefly to scramble them, then stir everything together. Add the prawns and mangetout and cook for another 2 minutes, adding a little more oil if the pan looks dry. Stir continuously so it does not burn.
3. Add the noodles to the pan and stir well to combine with the rest of the ingredients. Finally, add the soy, kecap manis, fish sauce and tomato ketchup to the pan and stir well to warm everything through.
4. Divide the noodles between four serving plates and serve immediately with a sprinkle of spring onions and a side of crackers.
Recipe and image from Coconut & Sambal by Lara Lee, Published by Bloomsbury (RRP $39.99).