Cook noodles until al dente. Drain and reserve. Heat oil on high heat in skillet or wok. Add garlic, ginger and shallots and stir fry until edges are tinged with gold, about 1 minute.
Add chicken, shrimp, cabbage and potato to stir fry until chicken loses its pinkness. Add tomato and noodles. Stir together and cook until noodles are heated through.
Combine sauce ingredients and stir into pan. Cook together until everything is coated with sauce. Taste for seasoning, adding salt if needed. Stir in green onions.
2 TBSP tomato ketchup
2 TBSP soy sauce
1 TSP sambal oelek, or other Asian hot sauce
1 TSP granulated sugar
1/2 cup chicken stock
Salt to taste
2 thinly sliced green onions
2 TBSP chopped coriander