This is from Amy Bah's website. She is a culinary writer for the Malaysian Star Newspaper. She has new recipes out each Tuesday. You could give it a try. Though this isn't the Cantonese noddles you were looking for, but I reckon it should be good. ( I am a Chinese myself so I can tell you her recipes are quite authentic. I have tried many of her recipes with great success.)

Her website is: http://thestar.com.my/kuali/

---------------------------------------------------------------------------

Amy's Special Stir-Fried Noodles

Ingredients:

•200g fresh home-made noodles •150g prawns - shell but leave tails intact •100g chicken meat - slice thinly •1 Bombay onion - slice thinly •75g beansprouts - remove tails •1 black mushroom - soak and slice •75g salt fish - slice thinly and soak for 10 minutes •1/2 to 3/4 cup stock

For seasoning:

•1 tbsp oyster sauce •1 tbsp light soya sauce •1 tsp fish sauce •1 tsp sugar, or to taste •1/4 tsp pepper •1/2 tsp chicken stock granules •A few drops of thick soy sauce

Method:
SCALD noodles in hot water for 30 seconds, then rinse in cold water. Strain noodles in a colander. Heat 2 to 3 tbsp oil in wok. Fry noodles in hot oil briskly.

Remove and run noodles through tap water again. Strain. Deep-fry salt fish till crispy. Pound the salt fish and set aside.

Heat 2 tbsp oil in wok and stir-fry onions till slightly limp. Dish out and put aside. Add chicken meat, mushrooms and prawns. Put in noodles, beansprouts, seasoning and stock and stir-fry well. Add a dash of sesame oil, put in the soft onions and combine well.

Dish out and garnish with pounded salt fish, red chilli curls and chopped spring onions.

Footnote: Instead of homemade noodles, you can use fresh wantan mee that is readily available in the wet market or supermarket.