Finely chop the carrots, green beans, garlic, red chillies and spring onions. Separate the spring onion whites and greens.
Take a stock pot and heat it on a medium-high flame. Add oil and the spring onion whites, garlic, carrots, and green beans in the same order. Cook the veggies for 5-6 minutes.
Now add in the rest of the ingredients - chicken stock, shaoxing wine, soy sauce, fish sauce, brown sugar, sambal olek and ginger slices. Bring this to a boil on a medium flame. This will take about 7-8 minutes.
Meanwhile, cook the egg noodles according to the instructions on the packet. Drain, rinse with cold water, and set aside.
Adjust the salt (depending on the salt content of the chicken stock). Finally add in the bean sprouts and spring onion greens, then switch off the flame.
Place the egg noodles in a bowl. Pour the soup on the noodles. Enjoy the hot soup with egg noodles.