Prepare the Shirataki Noodles:

1. Drain the noodles, then rinse in a large sieve under tap water for a few minutes.
2. Transfer noodles into a pot of boiling water and cook for a few minutes, or follow cooking instructions on packaging.
3. Drain noodles.
4. Pan fry the noodles (without any oil) on medium heat for a few minutes. This is to remove as much water as possible to enhance the texture of noodles. Keep turning the noodles with tongs and take care not to let them dry out too much. Now the noodles are ready.

Prepare Other Ingredients:

1. Combine all ingredients for the sauce in a bowl and set aside.
2. Wash and devein prawns.
3. Crack eggs into a bowl and beat.
4. Slice fish cake and carrot.
5. Wash and drain beansprouts.

Cooking:

1. Heat up 1 tsp of olive oil over high heat in a wok or the largest skillet you have. Add prawns and stir-fry until just cooked through. Remove from wok and set aside.
2. Heat up 1/2 tsp of olive oil over high heat in the same wok/skillet. Add carrot and stir-fry for about 1 minute or until golden brown. Remove from wok and set aside.
3. Heat up 1/2 tsp of olive oil over high heat in the same wok/skillet. Add fish cake and stir-fry for about 1 minute or until golden brown. Remove from wok and set aside.
4. Heat up 1 tsp of olive oil over high heat in the same wok/skillet. Add beaten egg and scramble. Remove immediately when done from wok and set aside.
5. Add bean sprouts to wok and cook for 1 minute or until they start to wilt. Remove from wok and set aside.
6. Heat up 1/2 tbsp olive oil over high heat in the same wok/skillet. Add shirataki noodles and stir-fry for 1 minute, dispersing the oil evenly throughout the noodles.
7. Add half of the sauce and stir-fry for 1 minute, dispersing the sauce evenly throughout the noodles.
8. Add the rest of the pre-cooked ingredients and chives and stir-fry for another minute or two, allowing everything to caramelise a bit.
9. Remove from heat and serve immediately.