Stir Fried Seafood with Noodles

1. Bring a large pot of water to a boil and cook the Hong Kong-style egg noodles for about 2 to 3 minutes until just loosened, then drain, rinse under cold water and toss with a little oil to keep them from sticking.
2. Peel and devein the shrimp, halve the fishballs, shred the cabbage, slice the scallions into 3 cm lengths and mince the garlic, keeping everything ready beside the stove.
3. Heat 2 tablespoons of the oil in a wok or large skillet over high heat until smoking, add the garlic and stir for a few seconds, then add the shrimp and fishballs and stir-fry for 2 to 3 minutes until the shrimp turn pink and opaque and reach 63 C; remove to a plate.
4. Add the remaining oil to the wok, then toss in the cabbage and the white parts of the scallions and stir-fry for 2 minutes until crisp-tender.
5. Add the drained noodles along with the soy sauce and oyster sauce, then toss and lift the noodles continuously for 2 to 3 minutes so they pick up colour and heat through.
6. Return the shrimp and fishballs to the wok, add the bean sprouts, green scallion tops and sesame oil, and toss everything together for 1 minute until the sprouts just wilt.
7. Taste, adjust seasoning, and serve immediately while hot.

You'll use: Frying pan / skillet · Large pot · Saucepan · Wok