Bring a large pot of water to a boil. Place the dried bean thread noodles bundles in the pot and let them soak until soft, about 8-10 minutes. Once the noodles have softened and turned translucent, discard the water and rinse in cold water to stop the cooking process. Cut into shorter pieces, around 10 cm or so with kitchen shears. Set aside
Before Cooking:
Prepare all the seasoning ingredients by mixing them in a bowl. Set aside
Wash yu choy thoroughly with clean water to get rid of any impurities. Trim off about 1-inch off from the bottom and discard. Separate the stalks and the leaves of yu choy. Cut the bigger stalks into smaller pieces. Set aside
Start Cooking:
Preheat a large wok or skillet. When it's hot, add the cooking oil. Swirl to cover the base of the wok or skillet. Add aromatics and stir fry until fragrant, about 3 minutes
Add the shrimp and stir fry until the shrimp has turn pink and cooked through. Dish out from the wok or skillet. In the same wok, add the yu choy stalks and stir fry until they are soft, about 2-3 minutes. Add the leaves and stir fry for another minute. Add the shrimp, fish cakes and the bean thread noodles followed by seasonings and chicken broth. Stir to mix everything and let the noodles absorb the seasonings and liquid. Have a taste and add more soy sauce if needed
Garnish with chopped green onions and serve immediately