Seafood Crispy Noodles

Bring a large pot of water to a rolling boil. Add 400 grams of Egg noodles and cook according to package directions until al dente. Drain the Egg noodles thoroughly and rinse with cold water to prevent sticking, then pat very dry with paper towels.

In a large wok or skillet, heat 100 grams of Vegetable oil over medium-high heat. Carefully spread the dried Egg noodles into an even layer, pressing down gently to form a cake. Pan-fry for 5-7 minutes until the bottom is golden brown and crispy. Flip the noodle cake and pan-fry the other side until similarly golden and crispy. Remove the crispy noodles from the wok and set aside on a wire rack.

In a medium bowl, combine 150 grams of Shrimp, 100 grams of Squid, 100 grams of Scallops, and 100 grams of Fish fillet. Add 15 grams of Shaoxing wine, 10 grams of Light soy sauce, 1 gram of White pepper, 10 grams of Cornstarch, and 5 grams of Sesame oil. Toss gently to coat the seafood evenly and let marinate for 10 minutes.