The dish actually is Cantonese-style and served in most Chinese eateries in Hong Kong as well as Australia and the UK.
10oz (300g) peeled green prawns (shrimp)
10oz (300g) chicken breasts, thinly sliced
1 tbsp Chinese rice wine eg: shaohsing cooking wine
1/4 cup light soy sauce
1 tbsp fresh ginger, grated
9oz (250g) dried rice vermicelli noodles
1/4 cup vegetable oil
1 tbsp curry powder
1 red capsicum (pepper), halved, deseeded and julienne
6 green onions, ends trimmed and thinly sliced diagonally
1/4 cup chicken stock
fresh coriander (cilantro) sprigs, for garnish
This is one of those dished that you should get all the preparation done at once.
So, grate your ginger cut up your chicken and peel your prawns.
Place the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce and 2 teaspoons of ginger in a bowl. Stir until well combined. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
Meanwhile, cut up your capsicum and green onions and place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften, then drain.
Heat 1 tablespoon of oil in a wok over high heat. Add half the prawn and chicken mixture and stir-fry for 1-2 minutes or until just cooked through. Transfer to a plate, repeat with the remaining prawn and chicken mixture. Use a paper towel to wipe the wok clean.
Heat the remaining oil in the wok over high heat. Add the curry powder and stir-fry for 30 seconds or until aromatic. Add the capsicum, half the green onions and the remaining ginger and stir-fry for 1 minute or until the green onions soften. Add the prawn and chicken mixture, stock and remaining soy sauce. Taste and season with sugar, salt and pepper. Add the noodles and toss until coated and heated through.
Sprinkle with fresh coriander and remaining green onions to serve.
This dish should take no more than about 45 minutes to make, so I'd consider it a quick dinner if you have all the ingredients.