I Miss the Malaysian Hawkers

Back in Malaysia...open air "restaurants"@ hawker stalls spill out onto the streets till past midnight, Where skillful hawkers clang away with their woks above roaring flames as hungry foodies await their midnight snacks under the stars. I'm not implying that hawker stalls aren't open in the afternoon when stars can't be seen, but I just miss being able to spontaneously get out of the house in search of delicious food at anytime of the day. Here in Sydney, most restaurants close at 9.30pm and shops close at 5! Well...several shops in Chinatown might still be open, and I know a couple of 24 hour restaurants in the city; but it just isn't the same! *sigh* I miss the mindless chatter, loud shouts from waiters communicating orders, the uncomfortable stools and the absolutely sensational hawker dishes! It isn't exactly "fine-dine" but those who love to eat will definitely appreciate hawker stalls for their superb food!-don't quote me on this! haha (Disclaimer: some hawkers are "not-as-good" as the others - but better than any "Malaysian" store I had in Sydney nonetheless)
Here's something I made from memory to help satisfy my cravings for my 2nd favourite Hawker delicacy; Char Kuey Tiaw. *my favourite will always be Ramli Burgers....despite hearing stories from everyone about what goes into the meat patties, I think they are still the best :P*
It was pretty similar, but I'm still in the process of deriving the perfect recipe.

2 packs instant flat rice noodles- prepare as directed on the packet (Try the fresh ones in the cold section. The dry varieties lack a silky texture)
1 medium pack bean sprouts

2 large garlic cloves chopped
1 chunk breast meat marinated in salt+ soy sauce for 30 minutes and diced
2 stalks coriander leaves minced
3 stalks shallots
2 large red chillies
1 handful dried prawns soaked in warm water and drained
2 tbsps sambal (omit if you don't want it too spicy)
3 tbsp kecap manis
2 tbsp light soysauce
3 tbsp sesame oil
2 cups chicken stock

Heat sesame oil in a large wok and add in the garlic, chillies, chicken, dried prawns, coriander, shallots and fry till fragrant. When the meat is almost cooked, add in the sauces and toss well for 1 -2 minutes. Add the cooked noodles, beansprouts and the chicken stock. Fry till moisture is absorbed. and noodles are glazed in sauces. Sprinkle salt and pepper to taste and dish out! Garnish with a couple sprigs of shallots/coriander.