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Drain chillies and blend to a fine paste with 3 tbsp water in a small food processor.
Cut noodle sheets into strips about 1cm wide and carefully separate them with your fingers.
Heat half the oil in a wok over high heat. Add a tablespoon of chilli paste and half the garlic. Stir fry for 5-10 seconds – the chilli paste burns easily. Then add half the prawns, half the lap cheong, half the dried turnip and half the noodles, toss well to coat and combine, and stir-fry until lightly charred (3-4 minutes).
Push noodles to the side of the pan and add half the beaten egg. Add half the soy sauces, half the bean shoots and half the garlic chives, stir-fry to combine (about 1 minute), season to taste, then transfer to a serving plate.
Wipe wok clean with paper towels and repeat with remaining ingredients to make a second serve.