For the Sauce Paste:
Put all the sauce ingredients (except shallots, garlic and cooking oil) into one bowl. Mix well and set aside. Heat cooking oil and fry shallots and garlic until golden brown.
Add the sauce ingredients and bring to simmer under low fire until the sugar melts,To this add some chopped shiitake mushrooms.
For the soup:
Add some oil to a pan and saute the garlic followed by the pok choi.Then add the stock and fish bowl bring to boil and set aside.
Boil a big of water with a good amount of water. The water should be super salty.
Add a handful of the noodles and beans sprouts on a wire-mesh strainer with handle and dip in hot boiling water until cooked through.
Then blench them in some cold water and keep aside.
In a serving bowl add a couple spoons of the paste,cooked chicken and the noodles. Mixed well and a little red slice red chillies,lettuce leaves,spring onions and fried onion.
Pour the soup in a separated bowl.
For the soup version-just add the noodles to a bowl and pour in enough of the soup and add the sauce paste if you like or just eat without them.