Pan-fried crispy noodles with seafood and vegetable stir fry

Put fresh egg noodles into boiling water and stir 20 seconds, only half-cooking them; the water does not need to return to a boil. Dried noodles take a little longer; Hong Kong style pan-fried noodles need no pre-boil.

Drain completely, rinse with cold water to stop the cooking, and shake off the excess water.

Season the noodles with 1/2 teaspoon sugar, 1/2 tablespoon soy sauce, 1/2 tablespoon oyster sauce and a drizzle of olive oil; mix and divide into portions.

Pat 140 g shrimp and 140 g scallops dry with paper towels; season with 1/3 teaspoon salt, 1/3 teaspoon paprika, 2 teaspoons Chinese cooking wine, a drizzle of olive oil and black pepper. Rest 10 minutes.

Cut carrot, celery, mushrooms and snow peas to about the same size; thinly slice 3 cloves garlic and half an inch of ginger.

Heat the wok until smoking hot before adding about 3 tablespoons oil and swirl to make a non-stick layer.

Over medium heat add the noodles, leave one side to fry a minute or two, fluffing with chopsticks so they stay light rather than compact.

Flip, fluff again, tilt the wok and keep turning it; flip every 2 to 3 minutes, about 10 to 12 minutes in total until crispy.

Over high heat add about 1/2 tablespoon oil and cook the seafood in a ring about 20 seconds a side, leaving it undercooked; set aside.

Add another teaspoon of oil, turn to low and stir the garlic and ginger about a minute until fragrant.

Add the vegetables and cook on medium-low a couple of minutes until a bit soft; season with 1 tablespoon soy sauce and 1 tablespoon oyster sauce.

Pour in 2 cups water, bring to a boil, taste and add a dash of salt.

Turn to low, return the seafood and stir in cornstarch water (2.5 tablespoons each of water and cornstarch) in batches until thickened.

Serve the soupy stir fry over the center of the crispy noodles.