Cook the noodles in salted water (4-5 minutes), strain, shock and strain again. Cut the spring onion into 1 cm pieces. Cut the broccoli into small pieces, halve the green beans and finely chop the garlic. Place the vegetables, along with the mixed Asian vegetables, in a sieve and wash them. Pour oil into the pre-heated wok. Fry the shrimps and add vegetables and garlic. Allow the mixture to fry for a minute, then glaze with the soup.
Now add sweet chili sauce, Sambal Oelek and coconut milk and allow the mixture to simmer for around 7 minutes. Add salt and pepper to taste. Arrange the noodles on a plate and place shrimps and vegetables on top.