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1
Lightly grease a 9-inch round cake pan with peanut oil and set aside.
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2
Bring a large pot of water to a boil.
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3
Add the noodles and cook until just tender, about 4 minutes.
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4
Drain and transfer to a large bowl.
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5
Toss with the sesame oil, to coat lightly.
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6
Place in the greased cake pan.
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7
In a wok or large skillet, heat 2 tablespoons of the peanut oil over high heat to almost smoking.
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8
Add the noodle cake and fry over medium-high heat, swirling occasionally to prevent the noodles from sticking.
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9
Cook until golden brown on the bottom, about 6 minutes.
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10
With a spatula, flip the noodle cake and brown the other side.
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11
Remove from the wok and keep warm until ready to serve.
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12
In a small bowl, combine the oyster sauce, soy sauce, cornstarch, salt, and pepper, and stir to dissolve the cornstarch.
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13
In a wok or large saute pan, heat the remaining 3 tablespoons of oil over medium-high heat.
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14
Add the garlic and cook, stirring, for 30 seconds.
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15
Add the crab quarters, and cook, stirring for 30 seconds.
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16
Add the calamari, shrimp and scallops and cook, stirring, until the shrimp are pink and the seafood is just cooked through, about 2 minutes.
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17
Add the pepper flakes, green onions, mushrooms, and snow peas, and cook, stirring, for 1 minute.
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18
Add the oyster sauce mixture and cook until thickened.
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19
Serve immediately over the noodle cake.
