Cantonese Crispy Noodles

Instructions

1. Prepare the noodles
   Bring a large pot of water to a boil. Add the fresh egg noodles and cook for 1-2 minutes until al dente. Drain thoroughly and pat dry with paper towels to remove excess moisture.
2. Crisp the noodles
   Heat a large wok or skillet over high heat. Add 2 tablespoons of oil and spread the noodles in an even layer. Press down gently and cook for 3-4 minutes until the bottom is golden and crispy. Carefully flip the noodle pancake and crisp the other side for another 3 minutes. Transfer to a serving plate.
3. Prepare the stir-fry sauce
   In a small bowl, combine the oyster sauce, soy sauce, sesame oil, and chicken stock. Mix well and set aside. In another small bowl, prepare the cornstarch slurry by mixing cornstarch with water until smooth.
4. Cook the protein
   Return the wok to high heat and add 1 tablespoon of oil. Add the minced garlic and julienned ginger, stir-fry for 30 seconds until fragrant. Add the chicken pieces and cook for 2 minutes until nearly cooked through. Add the seafood and stir-fry for another 1-2 minutes until they begin to change color.
5. Add the vegetables
   Add the remaining 1 tablespoon of oil to the wok. Add the mushrooms and stir-fry for 1 minute, then add the Chinese vegetables and continue to stir-fry for another 2 minutes until the vegetables are bright green but still crisp.
6. Finish the sauce
   Pour the prepared sauce mixture into the wok and bring to a simmer. Add the cornstarch slurry and stir continuously until the sauce thickens, about 1 minute. The sauce should be glossy and coat the back of a spoon.
7. Assemble the dish
   Pour the stir-fried mixture with sauce over the crispy noodle pancake. The hot sauce will slightly soften parts of the noodles while leaving others crispy, creating the signature texture contrast of the dish.
8. Serve immediately
   Garnish with julienned green onions. Serve hot immediately while the noodles are still crispy, with additional soy sauce or chili oil on the side if desired.