Heat the vegetable oil in a large wok.
Fry the glass noodles in very small batches until they puff up and curl; lift immediately and put aside.
Fry the potatoes, tempe, prawns and chicken livers separately until almost cooked and drain on paper towels.
In the same oil, stir-fry the onion, red and dried chillies, garlic, ginger and lemongrass until the onions are soft.
Crumble in the belacan and add the asam jawa. Stir.
Mix the potatoes, tempe, prawns and chicken livers.
Season to taste with salt and sugar.
Add the fried glass noodles.
Stir everything together evenly.