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For dry noodles, cover them in boiling water from the kettle and soak for 8 minutes until al dente. Drain and rinse well with cold water.
Meanwhile, to prep the greens, cut the stalks into little pieces and leave the leaves whole.
Heat the oil in a wok over high heat. Add the prawns and stir-fry for 1-2 minutes or until cooked through. Remove and set to one side.
Add the garlic to the wok and stir-fry for 10 seconds. Add the stalks from the veg and stir-fry for 1-2 minutes until tender. Add the eggs and leave for 10 seconds and then stir-fry for 30 seconds or until set.
Add the noodles and the leaves and stir-fry for 2-3 minutes until they start to wilt. Add the prawns, oyster sauce, soy sauce and fish sauce and continue to stir-fry until everything is coated. Transfer to a serving dish and serve immediately with chili and lime on the side.