Cook the noodles according to package directions. Set aside.
Peel and finely mince the garlic. Peel and finely slice the onion.
Peel the carrot and slice thinly. Discard the root ends of the onion leaves and cut into one-inch lengths. Cut off the dark green leaves of the pechay and reserve for future use. You only need the crisp white and light green stalks for this noodle dish. Cut the stalks into one-inch lengths.
Cut the fish balls into halves. Slice the quekiam diagonally into two to three pieces.
Heat the cooking oil. Lightly fry the fish balls and quekiam. Add the carrots and cook, stirring, for about a minute. Add the garlic, onion and pechay tips; cook for another minute. Add the onion leaves. Stir. Pour in the soy sauce, oyster sauce and hoisin sauce. Add pepper. Stir to blend.
Add the noodles, toss and stir to coat the noodles with the sauce. Turn off the heat, drizzle with sesame oil and serve.
Not everyone like tea but this stir fried noodles with fish balls and quekiam really goes well with green tea. :)