Crispy Pan fried Noodles

Separate noodles and form them into a round disc. Add 1 tbsp of oil into a large wok or a large pan that can fit the entire noodle disc (you want to choose a pot that won't stick and burn. It works well in a nonstick wok. It also works in an enamel Dutch oven). Turn heat to medium-high. Once the oil is heated, place noodle disc in. Let it cook slowly until noodles turn brown and crispy at the bottom. Remove the noodles in one piece, using two spatulas.
Add another 1 tbsp of oil into the pan. Place noodles back into the pan, this time with the non-crispy side face-down. Cook until bottom is crispy. Remove from pan and place onto a plate.
Add final tbsp of oil into the pan and add in chicken and shrimp and stir-fry until almost cooked. Add in vegetables and cook until everything is fully cooked. Remove from heat and put aside.
In a small pot, add gravy ingredients except for cornstarch and water. Bring to a boil. Dissolve cornstarch in water and pour into mixture. Cook until it thickens, stirring constantly. Add about half of the gravy into the pan of vegetables and protein. Cook for about 2-3 minutes, coating and flavoring stir fry with the gravy. Add the stir fry on top of crispy noodles. Add remaining gravy over noodles. Serve immediately.