Bring a large pot of water to a boil. Boil the noodles according to the package directions. Drain, then rinse quickly with running tap water to stop cooking. Drain again and portion the noodles into two individual serving bowls. Reserve the boiling water.

Use the same water to blanch the choy sum and bean sprouts separately, for 1 minute or so, until just cooked through. Once done, drain and transfer to the bowl with the noodles.

Add the crushed garlic and white part of the green onion onto the noodles.

Add the oil into a medium-sized pot and heat over medium heat until hot. Add the garlic and green onion whites. Stir fry a few times to release the fragrance.

Turn to medium-low heat. Add the shacha sauce and the peanut butter. Stir and cook to release the fragrance, 1 minute or so.

Pour in the chicken broth, stir to mix well, and heat over medium-high heat until boiling. Add the tofu puffs and fish balls. Cook for 5 minutes, until the fish balls are cooked through.

Add the shrimp. Cook for another minute or so, until the shrimp just cooked through. Taste the broth. Adjust the seasoning by adding a pinch of salt, if needed.

Transfer the hot broth into the noodle bowls. Portion the tofu puffs, fish balls and shrimp into each bowl. Garnish with the green part of the green onions. Serve hot as a main dish.