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Crispy Egg Noodles Hong Kong Style with Chicken, Shrimps and Bean Sprouts

Crispy Chow mein Hong Kong Style is another one of my favorite noodles. You can use whatever you have in your pantry like seafood, pork and vegetables like bokchoy, carrots and snow peas. Fortunately I have Bean Sprouts (toge) thus making Chicken and Bean Sprouts Chow mein. Originally restaurants make it with sliced pork but I only have chicken in the fridge. Along with the crispy egg noodles and the broth on top is definitely addicting. Ingredients: Fresh egg noodles ( Bought the thin version in the supermarket) Bean Sprouts ( toge) Boneless Chicken thigh sliced Carrot Shrimps (optional) Onion sliced Minced garlic 3-4 cloves Minced ginger Ground black pepper to taste Chicken marinade: 1 tsp Oyster Sauce 1 tsp cornstarch 1 tsp light soy sauce 1 tsp Shaoxing wine or cooking wine Broth: 2 Cups water or chicken broth (If you use chicken broth remove chicken powder) 2 teaspoons Chicken powder (can be reduced to 1 if you like less salty) 2 Tbsps Oyster Sauce 1 Tbsp soy sauce 1 Tsp white sugar 1/2 tsp sesame oil 2 1/2 tablespoons of cornstarch 1 Tbsp Cooking wine (optional) (Add or lessen seasonings according to your taste!) 2 methods of cooking noodles: Pan frying and Air fryer. Best result is using Air fryer. Less oil and fluffier! Remember to put paper towels underneath pan fried or air fried noodles to absorb oil. (I forgot ha ha!)