Crispy Cantonese-style chow mein

Usually you can order these at your chinese fast food restaurant. I think they're a bit expensive so I decided to make one myself at home. The ones at your fast food place are usually not crispy, I've been to other places where they serve it like this but they're no fast-food chain. Again, I'm eyeballing the measurements here so no strict rules, just giving you a guideline =). For this recipe, I use the noodles called "egg noodles"; these noodles are not dry rather they can be found where the tofu section is, the cold/refrigerated section. Can't find a picture that has a package on it...they're usually a dollar for a 500 g package. They are yellow in colour and are usually curly and thin. NOTE: frying dry noodles does not give the same consistency as the refrigerated ones...mom tried and it gave off a burnt taste which I did not like (shhhh don't tell her that ;)). I introduced her to these types of noodles and her noodle soups were much more tastier and edible lol.

NOODLES:
water for boiling the noodles
however many packages of egg noodles you want

-boil water
-put the noodles in and cook for 8-10 minutes on medium heat
-strain the noodles and set aside

SAUCE:
1/4 cup cold water
1-2 tablespoons of cornstarch

-mix these two ingredients together in a small bowl until well blended
-put it aside

oil for sauteing
clove of garlic
3 shallots/1 onion
slices of meat/any kind of meat you would like
4 cups chicken broth or any kind of broth
brocolli, cauliflower, carrots and other veggies that you would like
soy sauce to taste

-sautee garlic and onions until caramelized
-cook your meat and when done cooking put aside on a bowl
-on the same pot, bring your broth to a boil.
-cook your veggies in the broth and strain them and put them aside when they are cooked.
-now that you only have the broth, you can add soy sauce to your taste.
-on medium/high heat, add your cornstarch mixture bit by bit (usually by tablespoons) until the broth is somewhat thick. keep stirring
-NOTE: as this broth cools down, it gets thicker, so it's a good idea to add just a bit of cornstarch and add more later if needed
-take off heat once it gets a wee bit thicker.

PUTTING THEM TOGETHER:
oil for deep frying the noodles

- heat the oil
-when hot enough, you can drop a portion of noodles (about a cup of noodles) and fry until crispy
-this usually takes about a minute (don't keep it in there for more than 3-5 minutes) as this is a quick fry
-alternatively, you can pan fry the noodles until crispy on a non-stick skillet =)

while the noodles are still hot, pour some sauce on top and add your meat and veggies!
remember that this is only a guideline ;) so change it around if you'd like.