Slice the chicken into bite-size pieces and rinse the mustard greens.

Heat 15 ml cooking oil in the wok over medium-high heat.

Fry the 5 prawns until they begin to turn pink and lightly browned.

Add the 150 g chicken and stir-fry until it is almost cooked through.

Pour 500 ml water into the wok and bring it to a boil.

Add 1 packet Bestari Hokkien fried noodle seasoning and stir until fully dissolved.

Add 400 g yellow noodles and stir to coat them evenly in the boiling sauce.

Simmer the noodles until the sauce boils again and slightly thickens.

Add 100 g mustard greens and stir until the leaves are wilted.

Divide the noodles, chicken, prawns, and greens between 2 serving bowls.