Chinese Seafood Crispy Noodle - Mi Xao Gion Recipe (with Video)

To make the crispy noodle
1. In a large wok, add enough oil to ensure it covers the noodles that we will fry. Turn on the heat and wait for it to get hot - you can test this by adding a chopstick to the oil and seeing if the ends start to bubble.
2. Gently add your cooked chow mein noodles (ensuring it's been dried completely and not wet). Add enough to just cover the wok and be careful not to overfill the wok. Allow this to fry until golden. Flip and allow the other side to also get golden.
3. Using chopsticks and a spatula, gently remove the crispy noodle from the oil and allow to rest on a plate with a paper towel to dry off excess oil.
4. Repeat until all your noodles are cooked.
Making the stir fry
1. Prep all your seafood and vegetables ahead of time.
2. To a large wok, add 2 tbsp of cooking oil. Heat over medium high heat.
3. Once the oil is hot, add half of the minced garlic mixture. Saute for 10 seconds before adding the seafood mixture. Shrimp and cuttlefish don't take long to cook - perhaps 5-7 minutes. Gently stir fry until all protein is cooked. Set this aside.
4. Add 2 tbsp of cooking oil back to the wok and add the rest of the minced garlic. Add the carrots and allow to cook for 2 minutes. Then add all the other leafy greens (napa and bok choy). Saute for an additional 3-5 minutes or until all the vegetables are fully cooked. Add back the cooked seafood.
5. Season with light salt and pepper for now.
6. Turn off the heat and set aside for now.
To create the sauce
1. To a small sauce pan, add the chicken stock, oyster sauce and sesame oil. Bring this to a boil.
2. While waiting for the sauce to boil, create your cornstarch slurry by mixing the cornstach and water until it's fully combined.
3. Once the sauce is boiling, you want to keep stirring the sauce while you slowly add the cornstarch mix to thicken the sauce. Add gradually until the sauce is to the consistency you like.
4. Turn off the heat of the sauce.
Assemble the noodle
1. To a serving plate, add our crispy chow mein noodles. Then ladle on the cooked seafood and vegetable mixture on top of the noodles. Then ladle on a couple spoons of the sauce on top. Top with fresh cilantro for garnish and crushed black pepper.