In a medium mixing bowl, add the chicken, shrimp, scallions, soy sauce, sesame oil. oyster sauce and pepper.

Mix thoroughly.

Put one wonton wrapper in the palm of your hand and place half a tablespoon of filling in the center.

Using your finger, add a thin layer of water alongside the two top edges of the wrapper.

Fold the bottom to the top, forming a triangle and press the edges together to seal.

Fill a frying pan/wok with oil for deep frying

Once oil is moderately hot, fry the wontons, a few pieces at a time, turning occasionally until they are golden brown.

Remove them to a plate lined with kitchen paper so they can drain excess oil.

In a wok, heat 1 tbsp of oil, fry chilli paste for 2 minutes and mix in chopped garlic and fry for a further 40 seconds.

Add in oyster sauce, dark sweet sauce, light soy sauce and sesame oil. Cook for a further 1 minute and remove from heat.

Bring a large pot of water to the boil. Once boiling, add 1 piece of noodle and cook for 60-90 seconds.

Rinse the noodles in cold water and quickly blanch again in hot water for 10 seconds and drain.

Add in some pak choy in the boiling water. Blanch the vegetables for 15-20 seconds and drain.

Scoop spoon fulls of the sauce in a bowl and add the cooked noodles. Mix well to coat.

Place noodle on serving plate. Top with veg and fried wontons.

Serve with pickled green chilies and a bowl of soup if desired.