Crispy Pan-Fried Noodles

I am a big fan of crispy pan fried noodles! I love with seafood or beef and always order when eating out. 😋 Today I pan fried noodles with what I have in refrigerator and freezer. I can eat noodles everyday! 😋😋😋

Ingredients:

1 pk Hong Kong style pan fried noodles
10 white fish balls sliced
10 fried fish balls sliced
2 slices fish cake sliced
6-10 shrimps devein
Squids sliced and parboiled 1 min
1 carrot sliced thinly
1 small napa cabbage sliced
10 small hydrated shiitake mushroom
4 scallions chopped 2"
oil to fry noodles

Seasoning:

2 tbsp chicken powder
2 tbsp oyster sauce
1-2 tsp light soy sauce
1 tsp sugar
1/2 tsp fish sauce
Dash of ground pepper
2.5 cup water
1/4 cup + 1.5 tbsp cornstarch/tapioca starch
4 glove garlic chopped

Instructions:

1. Heat oil and slow fry noodles until crispy. Stir to evenly fry noodles. Place on plate.

2. Heat wok. Add oil and garlic. Stir until golden. Add in shrimps.  Stir until half cooked.

3. Add in mushrooms, stir for a minute then add in fish balls, fish cake and squid.

4. Add in carrot and cabbage.  Stir for a minute and add in seasonings. Then add in water. Bring it to boil, stir and taste sauce.

5. Now stir in cornstarch water. Add slowly just enough to thicken sauce. Add in chopped scallions.

6. Pour over fried noodles to serve.

Enjoy!