Egg noodles are deep-fried until crispy, then softened in a thick sauce.
On a large platter, untangle and separate noodles then form little nests. In a wok, heat the oil until it’s bubbly; place 2-3 nests of noodles at a time and fry until golden and crispy. Remove the noodles and transfer to a plate lined with paper towels to absorb the oil. Continue with other noodle nests. Then set them aside.
Squid: clean and cut into size strips
Shrimps: peel, pull off the head and then devein. In a bowl, place shrimps and add little salt and pepper then leave it for a few minutes.
Pork, pig’s heart and liver: slice
Cauliflower: wash and cut into pieces
Onion and tomatoes: wash and spilt into 8 vertically.
Baby bok choy and celery: wash and cut into 2-inch pieces
Carrot: peel and slice
Tapioca starch: dissolve in water (thickening mixture)
In large pan, heat the oil then add and sauté onion. Next, add pork, pig’s heart and liver, squid and shrimp and sauté the mixture until everything is cooked well enough. Season to taste with seasoning, oyster sauce, soy sauce and black pepper.
Continue to sauté adding vegetables and chicken stock. When all ingredients are cooked well enough, add thickening mixture, and slowly pour over the pan to create thickness. Season again and add sesame oil. Pour over the noodles.