Heat 2 tablespoons (30 mL) of the vegetable oil in a large wok over high heat. Add the shallots and fry for 2 minutes. Stir in the yellow bean paste, all the spices and the hot water and continue to stir fry for 1-2 minutes.
Add the noodles to the wok, tossing them until thoroughly heated, adding more of the vegetable oil if needed. Transfer the mixture to a large platter, cover with foil and keep warm in a warm oven.
Wipe the wok clean, add remaining 2 tablespoons (30 mL) vegetable oil and add garlic, ginger, BBQ pork, Chinese sausage and prawns. Stir-fry until the prawns are opaque and pink. Add the chili, bean sprouts, the sauces, hot water, noodles and green onions. Toss thoroughly until well mixed.