Directions

To Cook

1. Heat oil in a pot over medium-high heat for deep frying.
2. Heat 2 tbsp oil in a large pan over medium-high heat. Add chicken and stir fry until half cooked. Add in garlic, onion and sliced carrots.
3. In a bowl, combine oyster sauce, soy sauce, fish sauce, cornflour and chicken stock.
4. Add bok choy, snow peas and baby corn to pan with chicken and stir through. Pour the sauce and stock mixture and coat ingredients. When boiling, add in prawns and squid. When seafood is cooked, remove from heat.
5. Pour vegetable oil in a small pot over medium heat.
6. When the oil is hot, add 100g egg noodles to deep fry until light golden and crispy. Remove and set aside to drain oil.
7. After 30 seconds, turn noodles over. Take out once golden brown and allow to drain on paper towel. Repeat until noodles are all cooked.
8. To serve, place crispy noodles onto a large plate and spoon over stir fry.