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Bring a large pot of water to the boil. Gently take your hokkien noodles out of their packets. Place into the boiling water and let them sit for 30 seconds. Then use tongs to very gently encourage the noodles to separate. As soon as the noodles have loosened, use a slotted spoon or wok spider to drain and transfer them to a large bowl. Rinse under tap water until cool. Set aside in the cool water for later.
In a small bowl, mix half of the soy sauce with the dark soy sauce and oyster sauce. Set aside for later.
Heat the vegetable oil in a wok or frying pan over high heat. Add the cabbage and stir-fry until just starting to char. Then add the sugar and the remaining 2 tablespoons of soy sauce. Stir-fry for another minute or until the cabbage is nicely coloured. Add the garlic and stir-fry for 20 seconds or until fragrant. Then add the prawns and stir-fry for a minute or until almost cooked.
Add the noodles and the chilli flakes. Then pour the soy sauce mixture around the edges of the pan. Stir-fry for another 2 minutes until all the noodles are coated and the sauce is glossy and has thickened slightly. Toss through the spring onion. Turn off the heat and drizzle over the sesame oil. Serve immediately.