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Heat a wok over a high heat then add the oil.
Fry the garlic for 30 seconds to flavour the oil.
Add the prawns and cook for 2 minutes then add the chillies, tomato, bok choy stems and fish cake.
Cook and toss for a further minute.
Add the noodles and cook for 3 minutes.
Add the bok choy leaves and bean sprouts and cook until just softened.
Add the stock and sauces. Season with pepper.
Toss until the noodles are thoroughly coated and heated through.
Divide among serving bowls, garnish with extra chillies and serve with lime cheeks.