Put the pasta in boiling salted water and cook for 2-3 minutes. Pour onto a sieve, rinse under cold water and drain well. Clean and wash spring onions and pak-choi. Cut spring onions diagonally into pieces, Pak-choi into wide strips.
Peel and finely chop the garlic and ginger. Cut the chilli peppers lengthwise, remove the seeds and chop the peppers finely as well. Wash the shrimps, except for the tail fin, peel and remove the intestines.
Wash the chicken fillets, dab dry and cut into fine strips. Heat some peanut oil in a wok or large pan, fry the noodles and take them out. Heat some more oil in the wok and fry the meat.
Add prawns, spring onions, garlic, ginger and chilli and stir-fry. Add Pak-choi and fry briefly as well. Deglaze with chicken stock, add some soy sauce and stir in the noodles.
Fry again briefly and season to taste with soy sauce and salt. Serve garnished with cress blossoms and Asian chives.