1. Prep all stir fry ingredients: separate bok choy stems, chop napa cabbage, slice carrot, slice and halve oyster mushrooms, mince garlic, slice onion, grate ginger, clean and chop squid into rings.
2. To a hot wok, add in aromatics (garlic, ginger, onion). Let them sauté until slightly soft, then add in bok choy, cabbage, carrot, mushroom, corn, and lastly snow peas. Stir-fry for 4 minutes.
3. Next, add in the sauce ingredients: oyster sauce, dark soy sauce, regular soy sauce, sugar, and black pepper. Slowly add in some corn starch slurry to thicken the sauce.
4. Once the sauce is thickened to your liking, add in your seafood (squid and shrimp) and cook for 2 minutes. Take off heat; the residual heat will continue to cook everything.
5. Fry the noodles: to a hot pan, add oil (about 1/3 inch deep) and heat it up.
6. Prepare the egg noodle shape by lightly shaping it on a plate, then gently slide it into the hot oil. Fry for about 30-50 seconds on each side, being mindful of the color and ensuring it doesn’t get too brown.
7. Generously pour the stir fry medley over the bed of crispy noodles before serving. Enjoy!
