Heat 1 tablespoon oil and half teaspoon sesame oil and fry the eggs briefly until cooked through. Remove and set aside.
Add remaining oil to the wok, put in garlic and fry until lightly golden. Add in dried prawns and stir-fry until fragrant.
Stir in chicken, prawns and sauce ingredients and bring to a boil. Add in glass noodles and toss well to combine.
Mix in cabbage and return the pre-fried eggs to combine. Stir-fry until the glass noodle mixture is rather dry. Dish out to serve immediately with a sprinkling of chopped spring onion and sliced chillies.