200g (7.5 oz) thinly sliced bacon
½ cup thin slices carrot
6 wombok (napa cabbage) leaves, cut into bite-sized pieces
5 pieces wood ear mushrooms, trimmed and cut into bite-sized pieces
¼ cup bean shoots
3 spring onions (scallions), cut into batons
2 tbsp sake (optional)
8 cups chicken stock
800g (1.7 lb) cooked noodles
Heat a large wok or frying pan over medium-high heat. Add the bacon and cook for 3-4 minutes or until just starting to colour. Add the carrot and stir-fry for half a minute. Then add the cabbage and mushrooms and stir-fry for another half a minute. Then add the bean shoots and spring onions and stir-fry for another minute or until the vegetables are tender but the carrot and cabbage still has some crunch. Add the sake. And then add the chicken stock. Simmer for 2 minutes to allow the flavours to infuse.
Divide noodles among serving bowls and ladle over the soup.
For the garlic prawns, heat the olive oil in a wok or frying pan over high heat. Add the garlic and cook for 10 seconds before adding the prawns and chilli flakes. Stir-fry until the prawns are almost cooked. Add the soy sauce and stir-fry for another 10 seconds or until the prawns are just cooked through.