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Toss the fresh noodles with the sesame oil and set aside.
For the chicken, add the diced chicken to a bowl, season with salt, ground white pepper and add the cornflour. Mix well. Heat the oil in a wok or large deep fryingpan and stir-fry the garlic and shallots for 10 seconds, then add the chicken mixture. Let the meat settle for a few seconds, then turn over and cook for another minute. Season with the rice wine and 1 tablespoon of soy sauce.
Add the shredded Chinese leaf and toss together for 1 minute until the leaves have softened but still have a bite. Season again with 2 tablespoons of soy sauce. Spoon everything out of the wok and set aside.
Pour the chicken stock into the wok (don’t wash out the wok as it will contain the cooking juices); bring to the boil. Add the cooked prawns, beansprouts and chives and blanch for 10 seconds; remove from the stock using a spider or draining spoon.
To serve, divide the noodles between 4 warmed bowls. Ladle over some stock (not covering all the noodles, leaving 1-2cm off the top). Spoon over the wok-fried chicken and cabbage, and the cooked prawns, beansprouts and chives.
Add a spoonful of crabmeat if using, and scatter over the spring onions and minced raw garlic, if using. You can season further to taste with black rice vinegar, chilli oil or chilli flakes at the table, if you like.
Ching-He Huang’s latest book is Stir Crazy (Kyle Books, £19.99). chinghehuang.com