Step 1
In a bowl, combine oyster sauce, light soy sauce, dark soy sauce, sesame oil, sugar, white pepper, and chicken stock. Mix well and set aside. In a separate small bowl, mix cornstarch with a few tablespoons of water until smooth to create a cornstarch slurry. Set aside.

Step 2
Heat a splash of oil in a pan over medium-high heat. Pan-fry the prawns for about 30 seconds per side until they turn pink. Remove them from the pan immediately and set aside.

Step 3
Heat oil in a pan over medium-high heat and pan-fry the shrimp for about 30–45 seconds per side until just pink and lightly golden. Remove from the pan and set aside.

Step 4
Boil the chow mein noodles until just al dente, then drain very well. While still warm, shape the noodles loosely with chopsticks to create a “flying noodles” nest.

Step 5
Heat enough neutral oil in a pan to 170–180°C. Hold the shaped noodles above the oil and carefully ladle hot oil over them to set their shape, then gently lower them into the oil and fry briefly until golden and crispy. Remove and drain on a rack or paper towel.

Step 6
In a pan over high heat, sauté garlic and onion until fragrant, then add carrot, bok choy stems, and mushrooms and stir-fry briefly until slightly tender.

Step 7
Pour in the prepared sauce base and bring it to a simmer. Add the shrimp to the pan and toss for 15–20 seconds. And then pour cornstarch slurry in while stirring until the sauce thickens and becomes glossy.

Step 8
Place the crispy flying noodles on a plate, spoon the shrimp and vegetables into the centre, pour the sauce over the middle while keeping the edges crispy, garnish with spring onion, and serve immediately.