Take the egg noodles out of the package, weigh them and soak them in plenty of water for 1 minute. Let it soak on a fresh tea towel. Divide into 2 portions after 10 minutes, shortening a little.
For the Cap Cay, wash the vegetables unless they are peeled, otherwise clean and cut everything. For pak choi and kailan, separate the stems from the leaves and use them separately.
For the sauce, dissolve the tapioca flour in the rice wine and mix in the remaining ingredients. If you only get the shrimp peeled and raw, steam them pink over the simmering sauce in the sieve and keep them ready. Thaw the fish balls, quarter them lengthways and add them to the sauce.
The sambal is optional and intended for fans of spicy food. Wash the chillies and cut across into thin rings, leave the grains and discard the stem. Mix the chillies and soy sauces. Just use the soy sauce to try.
Heat the deep-frying oil in a wok or deep fryer to almost 180 degrees and deep-fry the noodles in 2 portions in a fine, sufficiently large sieve until crispy (attention, risk of splashing). You shouldn't get brown while doing this. Place the pasta on the serving plates.
Pour off the oil from the wok except for a thin film. If you have used a deep fryer above, then add 2 tablespoons of sunflower oil to the wok and heat it up.
Add the onions, garlic and chilli and stir-fry for ½ minute. Add all the ingredients for the Cap Cay except for the leaves and stir-fry for 2 minutes. Add the leaves and stir-fry until they wilt. Deglaze with the sauce and simmer for 1 minute. Pour the Cap Cay over the crispy noodles with a slotted spoon, pour in the sauce, serve and enjoy.