Seafood Pan Fried Noodles

Instructions

1. Prepare the noodles
   Boil the egg noodles according to package instructions until just al dente, about 3-4 minutes. Drain well and spread them out on a baking sheet to dry slightly while preparing other ingredients.
2. Fry 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 allow to cook undisturbed for 3-4 minutes until the bottom becomes golden and crispy. Carefully flip and cook the other side for another 2-3 minutes. Transfer to a serving plate.
3. Prepare the seafood
   In the same wok, add the remaining 1 tablespoon of oil. Add garlic and ginger, stir-frying for 30 seconds until fragrant. Add the seafood and cook for 2-3 minutes until nearly cooked through. Remove and set aside.
4. Cook the vegetables
   In the same wok, add the carrots and shiitake mushrooms, stir-frying for 1-2 minutes. Add the snow peas and continue cooking for another minute until vegetables are crisp-tender.
5. Make the sauce
   Return the seafood to the wok with the vegetables. Add the oyster sauce, soy sauce, and chicken broth, bringing to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes. Stir in the green onions and sesame oil.
6. Assemble the dish
   Pour the seafood and vegetable mixture with sauce over the crispy noodles. Serve immediately while the bottom layer of noodles is still crispy and the top begins to soften from the sauce.