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A deep-fried nest of egg noodles is topped with a rich gravy of seafood, meat, and vegetables. This dramatic family dish combines satisfying crunch with a protein-loaded, savory sauce.
Heat vegetable oil in a large deep skillet or wok over medium-high heat to 350°F; test by dipping a piece of noodle—if it sizzles immediately, it's ready.
Carefully arrange the egg noodles in a loose nest shape and fry in batches until fully golden and crispy, about 3-4 minutes per batch. Drain well on paper towels to remove excess oil.
Pour off all but 2 tablespoons of oil. Add minced garlic and stir-fry over medium heat for 30 seconds, ensuring not to burn.
Add sliced chicken and shrimp, stir-frying until the protein is just opaque. Add mushrooms, carrot, and baby bok choy; sauté for 2 minutes until vegetables are bright but still crisp.
Add chicken broth, oyster sauce, soy sauce, and white pepper. Bring to a simmer. Mix cornstarch with water, then slowly pour into the pan, stirring constantly until the gravy thickens and coats the ingredients.
Fold in bean sprouts and drizzle with sesame oil, letting the residual heat wilt the sprouts without overcooking.
To serve, place the crispy noodle nest on a large platter, then pour the hot gravy with seafood, meat, and vegetables over the top. Serve immediately to keep noodles crunchy under the sauce.
