Combine chicken with marinade in a large bowl and mix well.
Combine prawns with the prawns marinade in a large bowl, toss and mix well.
For cooking the prawn shells stock:
Add 2.25 litres (9 cups) water into a large pot and bring to a boil.
Once boiling, add in all the reserved prawn shells.
Turn heat to low to medium, cover with lid and simmer for 30 minutes.
For cooking the chicken and prawns:
Heat up a non-stick wok with some extra virgin olive oil, stir-fry the chicken on medium to high heat for 3 minutes or until just cooked. Remove chicken and set aside. Discard chicken juice. Clean wok with kitchen paper towel.
Heat up the wok again with some extra virgin olive oil, pan fry the prawn for 2 minutes on each side or until prawns are just cooked. Remove and set aside. Clean wok with kitchen paper towel.
For cooking the noodles:
Prepare and mix the noodles sauce ingredients except salt in a separate bowl. Set aside.
Fill a medium pot half full of water, bring to a boil and turn off the heat. Add the rice noodles into the wok for 2 minutes or until the rice noodles are just soft. Separate the noodles, drain the water, remove and set aside.
Heat up a wok and add in all the cooked noodles.
Drizzle all the sauce prepared in step 9 onto the noodles in the wok.
Add salt to taste and stir and mix well on low to medium heat until noodles are soft.
Apportion and place the noodles onto deep serving plates and set aside.
For cooking the egg gravy and combining the dish:
For the egg gravy, heat up the wok with ¼ cup extra virgin olive oil, add garlic and stir-fry until lightly golden on low heat.
Add in 8 cups of prawn shells stock prepared in step 5.
Then add in the gluten free corn starch mixture, stir-fry on medium to high heat until the gravy has thickened.
Add in 3 eggs one at a time and stirring the gravy continuously as you add the eggs.
Lastly, return the cooked chicken and prawns and mix well and bring to a boil.
Then add in the choy sum and cook for another 2 minutes or until choy sum turns bright green. Turn off the heat.
Add some egg gravy and ingredients on top of the noodles on each serving plate.
Garnish and serve with some spring onions (shallots).