Crispy Noodle with Seafood Sauce (Mie Titi)

Ingredients

• 200g thin egg noodles (e.g., "mie kuning" or thin spaghetti)
• Oil for deep frying
• 200g chicken breast, thinly sliced
• 100g shrimp, peeled and deveined
• 50g squid, cleaned and sliced into rings
• 1 bunch caisim (mustard greens), cut into pieces
• 1/2 cup sliced cabbage
• 1 carrot, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, thinly sliced or crushed
• 1/2 onion, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1/2 tsp white pepper
• 500ml chicken or shrimp broth
• 1 tbsp cornstarch, dissolved in 2 tbsp water
• 1 egg, beaten
• Salt to taste
• (Optional) Fried shallots for garnish

Instructions

1. Prepare Crispy Noodles: Boil the egg noodles until al dente. Drain well and spread on a tray to dry slightly. Heat a generous amount of oil in a wok or deep pan. Deep-fry small portions of the noodles until golden brown and crispy. Remove and drain on paper towels. Set aside.
2. Prepare the Sauce: In a separate pan, heat 2 tablespoons of oil. Sauté minced garlic, sliced ginger, and sliced onion until fragrant. Add chicken slices, shrimp, and squid. Cook until seafood turns opaque and chicken is cooked through. Add caisim, cabbage, and carrots. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp. Pour in the chicken/shrimp broth. Bring to a boil. Season with soy sauce, oyster sauce, fish sauce, white pepper, and salt to taste. Slowly pour in the dissolved cornstarch mixture, stirring constantly until the sauce thickens to your desired consistency. While stirring, slowly drizzle in the beaten egg to create wispy egg strands in the sauce. Cook for another minute.
3. Serve: Arrange the crispy noodles on a serving plate. Pour the hot seafood and vegetable sauce generously over the crispy noodles. Garnish with fried shallots if desired. Serve immediately.