Heat 4 tablespoons of oil in a wide pan or wok. Once the oil gets hot, add the noodles. Pan fry for 12 to 18 seconds. Stir and continue to pan-fry until the noodles browns a bit (it took me around 10 to 12 minutes to fry all the noodles). Arrange in a clean plate. Set aside.
Prepare the sauce by heating the remaining oil in a pan.
Add the chicken and then stir-fry for 3 minutes.
Add the garlic and ginger. Cook for 2 minutes.
Put the shrimp in the pan along with the mushroom, bok choy, red pepper flakes, sesame oil, and shaoxing wine. Continue to stir-fry for 3 minutes.
Add the oyster sauce, soy sauce, and chicken broth. Let boil.
Pour the mixture of cornstarch and water. Stir and continue to cook until the liquid thickens to your desired consistency.
Pour the sauce immediately over the fried noodles.
Serve hot. Share and enjoy!