Chinese Crispy Special Noodles - You CAN make it!!!!

How to make chinese food - Special Crispy Noodles or House Special Crispy Noodles. Have you ever been to a 'proper' chinese restaurant (where actual chinese people go to eat chinese food) and seen the amazing looking food that chinese people order? You know, the ones that you can't find on your menu and you wonder how you can order it instead of your usual sweet and sour chicken balls? Well wonder no more - not only can you now taste it, you can actually make it yourself!!!!!! Crispy House Special Noodles - An epic bed of crispy noodles smothered in a delicious sauce full of the most amazing seafood, tender meats and crisp, sweet vegetables. A dish that looks and sounds like you need a Michelin Star to be able to cook. But trust me my little Chow With Lauers, follow my tutorial closely and it's as easy as making sausage and chips.....er...well nearly as easy. For 2-3 people you will need: 200g (dry weight) of egg fine noodles 1 chicken breast fillet 150g king prawns 150g squid 100g fried fish roll/cake 100g crispy pork belly (optional) 1 head of mini pak choi 50g sugar snap peas/mangetout 1 tbsp oyster sauce 2 tbsp light soy sauce 3 tsp sugar A good pinch of salt and pepper 1tbsp rice wine 200ml water 1 tbsp cornflour/cornstarch for thickening Some cooking oil I do NOT receive any sponsorship from any companies but I like and use Lee Kum Kee and Amoy sauces. What I'm about: I am really enjoying working on my Chow With Lau YouTube channel. I'm not a trained chef but have always been a good home cook. I know I'll never give Gordon Ramsay Kitchen Nightmares, and I'll never be a Joshua Weissman but better. I am inspired by people like Jamie Oliver recipes, Maangchi Korean food, Mandy and her souped up recipes better than takeout. Cooking and eating for me gives me asmr. It feels like music to my ears and helps to relax me. I probably will never be as popular on YouTube as Pewdiepie or MrBeast. But that's ok as long as people like what I do. Thank you for your support, it is much appreciated. Michael :) Ps I’d love a review from Uncle Roger