Chinese Seafood Pan-Fried Noodles

Immediately transfer the noodles to a bowl of cold water to stop the cooking. Drain thoroughly in a colander, shaking off as much water as possible so the noodles crisp properly.

Heat a wok or large nonstick skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil, swirl to coat, then spread the noodles into a thin, even layer.

Pan-fry the noodles for 3-5 minutes, until the underside is golden and crisp. Loosen with a spatula, then flip the noodles in one piece or in sections.

Drizzle another 1 tablespoon vegetable oil around the edge of the pan and fry the second side until evenly browned and crisp. Transfer the noodle cake to a large serving plate.

Bring about 6 cups of water to a boil in the wok. Add 1 tablespoon vegetable oil, then blanch the choy sum for about 30 seconds. Remove, shake off excess water, and arrange it around the noodles.

Add the shrimp, scallops, and squid to the boiling water and stir gently for about 20 seconds, just until the seafood turns opaque on the outside. Drain and set aside; it should be only partially cooked.

Wipe the wok clean and dry it well. Set it over medium-low heat, add the remaining 1 tablespoon vegetable oil, then cook the ginger for 10-20 seconds until fragrant.

Add the garlic, scallion, carrots, and mushrooms. Increase the heat to high and stir-fry briefly until aromatic.

Return the shrimp, scallops, and squid to the wok. Stir-fry for about 10 seconds, then splash in the rice wine and toss to combine.

Pour in the sauce mixture and bring it to a simmer. Stir the cornstarch slurry again, then add about two-thirds of it while stirring constantly.

Cook for about 15 seconds, until the sauce turns glossy and lightly coats a spoon. Add more slurry only if you want a thicker sauce.

Spoon the seafood and sauce over the crispy noodles. Serve immediately with hot chili oil on the side, if desired.