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. Grab one handful of egg noodles and tease apart using your hands. Carefully place into hot oil. Working quickly, use chop sticks or tongs to spread out the noodles, separating the individual noodle strands. After 30 secs, turn noodles over. Take out once golden brown and allow to drain on paper towel. Repeat until noodles are all cooked.
6. To serve, place crispy noodles onto a large plate and spoon over stir fry.