Add noodles to large saucepan of boiling salted water, boil uncovered for four minutes, drain, rinse noodles well under hot water. Place a clean tea towel or two layers of absorbent paper on wire rack, spread noodles out on towel. Allow to stand at room temperature for three hours, or until noodles are almost dry.

Pour approximately two cups oil in wok or frying pan, add quarter of the noodles, fry until golden brown, turning frequently. Drain on absorbent paper. Repeat with remaining noodles in batches. Drain oil from pan.

Remove skin and bones from chicken, cut meat into 2.5cm (1in) cubes. Remove bones and excess fat from pork, cut meat into 2.5cm (1in) cubes. Shell prawns, remove back vein, leaving tail intact. Peel and roughly chop onions, seed and slice pepper, slice celery diagonally, slice cabbage, chop shallots, peel and finely chop ginger. Place chicken and pork into bowl, add soy sauce, sherry and cornflour; mix well. Stand for one hour.

Heat extra oil in wok, add ginger and crushed garlic, saute gently for one minute. Increase heat to high, add chicken and pork, toss constantly over heat five minutes or until meat is cooked. Add prawns, toss for three minutes more. Add prepared vegetables, toss two minutes. Add combined salt, water, extra cornflour, extra soy sauce, crumbled stock cubes and extra sherry. Toss until sauce boils and thickens. Continue tossing for one minute. Place fried noodles around edge of large serving plate, spoon chicken and vegetables into the centre.