Directions

To Cook

1. Heat 2 tbsp oil in a large frying pan over medium-high heat. Add the chicken and stir-fry until partially cooked.
2. Add the garlic, onion and carrot, and continue to stir-fry until fragrant.
3. Combine the oyster sauce, soy sauce, fish sauce, cornflour and chicken stock in a bowl. Mix well and set aside.
4. Add the bok choy, snow peas and baby corn to the pan and stir to combine. Pour in the sauce mixture and toss until the ingredients are evenly coated.
5. Once the sauce comes to the boil, add the prawns and squid. Cook until the chicken and seafood are cooked through, then remove from the heat.
6. Pour vegetable oil in a small pot over medium heat.
7. Working in batches, carefully add 100g of egg noodles to the hot oil. Deep-fry for 30 seconds, then turn and continue frying until lightly golden and crispy.
8. Remove the noodles and drain on a paper towel-lined plate. Repeat with the remaining noodles.
9. To serve, arrange the crispy noodles on a large serving plate and spoon the stir-fry over the top.