Peel and devein prawns and soak in icy cold water plus 2 tbsp of sugar for 30 mins.
Meanwhile, prepare the noodles (if using dried noodles) by submerging in boiling water until opaque but not too soft (about 3 minutes) (see note 5). Quickly rinse with cold water and set aside.
Prepare the chili paste by soaking dried red chili peppers in hot water until it softens and grind it together with the other ingredients under Chili Paste in a food processor. Set aside.
Combine all the ingredients under Stir-fry Sauce in a bowl and set aside.
Heat up some oil in a wok to medium heat and toss in the garlic & preserved turnip.
Add in 2 tbsp chili paste (or more if you like) and continue stirring until the red colour darkens and the oil separates.
Crank up the heat to high and add in fish balls/cakes and prawns.
Toss in the noodles and drizzle the Stir-fry Sauce over the noodles and stir evenly.
Push the noodles aside and break the eggs. Do not scramble yet, flip the noodles onto the eggs and let it cook and lightly charred before flipping and tossing to combine.
Add in chinese chives and bean sprouts. Fold the noodles over and mix well. Serve immediately with chopped bird's eye chilis in light soy sauce (cili potong) if preferred.