Ingredients:

  • 8 oz egg noodles (or chow mein noodles)
  • 2 tablespoons vegetable oil for frying
  • 1 cup shrimp, peeled and deveined
  • 1 cup squid, cleaned and sliced into rings
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon soy sauce
  • 1 cup bean sprouts
  • 1 cup bell peppers, sliced (mix of colors)
  • ½ cup scallions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions:

  1. Boil the egg noodles according to package instructions. Drain and rinse under cold water. Toss noodles with a bit of oil to prevent sticking; set aside.
  2. In a bowl, combine shrimp, squid, salt, pepper, and soy sauce. Allow to marinate for 15 minutes.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  4. Add noodles to the skillet, spreading them out. Cook until crispy and golden brown, flipping occasionally (about 5-7 minutes). Remove noodles and set aside.
  5. In the same skillet, add the marinated seafood. Cook until shrimp is opaque and squid is tender (about 3-4 minutes).
  6. Stir in garlic, bell peppers, and bean sprouts. Cook until vegetables are just tender (about 2 minutes).
  7. Return crispy noodles to the skillet. Pour the oyster and soy sauce over, then mix well. Add the cornstarch slurry to thicken and coat the ingredients.
  8. Toss everything together for another minute to heat through. Adjust seasoning if needed.