1. Heat up a non-stick saucepan and stir-fry noodles till heated through. You can use a normal wok but remember to put in oil first. Transfer to a serving plate.
2. Using the same saucepan (that's the beauty of nonstick saucepan, saved me a lot of washing jobs), put in 1 tbsp of oil. When oil is heated, put in char siew followed by fish cake and then stir fry for a while. Add in vegetables, fry briefly to take the raw edge off the vege. Add in chicken stock or water (roughly 1 bowl per person). Check seasoning, add in salt if necessary.
3. While waiting for the broth to boil, make up some cornstarch solution. When broth is boiling stir the cornstarch solution in bit by bit until it has come to your desired consistency. Bring back to boil.
4. Turn off heat and stir in the lightly beaten egg.
5. Voila serve!