Crispy Cantonese Chow Mein

Marinate chicken slices with ginger, garlic, green onion, chili, 1/4 tsp white pepper, 1/2 tsp cornstarch, and 1 tsp light soy sauce. Marinate shrimp and squid with ginger, garlic, 1/4 tsp salt, 1/4 tsp white pepper, 1/2 tsp cornstarch, and 1 tsp cooking wine.

Add 200g steamed egg noodles into boiling water, loosen with tongs, blanch for 1 minute, drain in a colander, rinse under cold water, and drain well.

Heat 2 tbsp vegetable oil in a pan, spread noodles evenly, pan-fry over medium heat until bottom side turns golden and crispy, flip and cook until both sides are golden brown and crispy, then plate.

Heat 1 tbsp oil in wok over high heat, add marinated chicken slices, stir-fry quickly until color changes to white and nearly cooked through, then remove and set aside.

Stir-fry marinated shrimp and squid over high heat until shrimp turn pink and squid cooked through, then quickly remove and set aside.

Stir-fry broccoli, red pepper, mushrooms, and bok choy in the pan, add 50ml water and cook briefly. Add 1 tbsp light soy sauce and 1 tbsp oyster sauce, then add back chicken and seafood. Pour in cornstarch slurry (1 tsp cornstarch with 2 tbsp water) to thicken, sprinkle 1/4 tsp white pepper, and stir well into a thick gravy.

Pour the stir-fried seafood, meat, vegetables, and rich gravy over the crispy pan-fried noodles, then serve immediately.