Boil the egg noodles until al dente. Drain well and toss with a little oil to prevent sticking. Divide into portions and flatten slightly.
Heat cooking oil in a large wok or pan over medium-high heat. Carefully place the noodle portions into the hot oil and pan-fry until golden brown and crispy on both sides.
Remove the crispy noodles and place them on a serving platter. Keep warm.
In the same wok, heat cooking oil over high heat. Add minced garlic and ginger, stir-fry until fragrant.
Add the sliced shiitake mushrooms and carrots, stir-fry for 1-2 minutes.
Add shrimp, squid, and scallops. Stir-fry quickly until seafood is almost cooked through.
Pour in chicken broth, oyster sauce, light soy sauce, sesame oil, and white pepper. Bring to a simmer.
Add choy sum and cook until wilted. Gradually stir in the cornstarch slurry to thicken the sauce to your desired consistency.
Pour the hot seafood and vegetable sauce over the crispy pan-fried noodles immediately and serve.
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