Ingredients:

  • 1 lb dried egg noodles
  • 2 cups neutral oil
  • 1/2 lb large shrimp, peeled and deveined
  • 1/2 lb squid, sliced into rings
  • 1/2 lb sea scallops, halved horizontally
  • 2 large eggs, lightly beaten
  • 1 tbsp neutral oil
  • 2 cups chicken or seafood broth
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1/2 tsp white pepper
  • 3 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1 cup carrots, julienned
  • 2 cups bok choy or napa cabbage, chopped
  • 2 stalks green onions, sliced

Instructions:

  1. Heat 2 cups of oil in a wok until it reaches 350°F (175°C). Carefully drop the dried noodle nests into the oil, pressing down slightly for 30–60 seconds until they puff up and turn light golden brown. Remove with a spider skimmer and drain on a wire rack, placing each nest on a serving plate.
  2. Drain all but 1 tbsp of oil from the wok. Sear the scallops and shrimp for 1 minute per side until just opaque, then remove and set aside. Sauté squid rings for 30 seconds, then remove. Pour in beaten eggs, scramble quickly until just set, and remove.
  3. Sauté minced garlic and onion in the wok until fragrant and translucent.
  4. Add carrots and bok choy, stir-frying until tender-crisp.
  5. Pour in broth, oyster sauce, soy sauce, sesame oil, and white pepper. Bring to a simmer.
  6. Mix cornstarch and water to create a slurry, then stir into the sauce until thickened into a velvet gravy.
  7. Return the cooked seafood and eggs to the wok, tossing quickly to coat in the sauce. Garnish with sliced green onions and pour immediately over the crispy noodle nests.