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In a bowl, season thinly sliced beef with baking soda, salt and pepper. Set aside.
In another bowl, season shrimps and scallops with salt and pepper. Set aside.
Prep vegetables.
In a small bowl, combine oyster sauce, soy sauce, sugar, chicken, bouillon, ginger powder, and shaoxing wine. Set aside.
In a wok, heat enough frying oil to deep fry noodles, 300F. Loosen the noodles from inside the package. Add noodles into the frying oil and fry for 3 to 4 minutes. Make sure to form the noodles into a rounded shape or whatever fits your serving plate. Carefully use a large spatula and flip over the noodles to fry for another 3 to 4 minutes. Strain over paper towel lined plate. Set aside.
Remove all the 2 tablespoons of oil from the wok. Sauté garlic for 30 seconds or until fragrant. Then sauté beef until halfway cooked then add in shrimp and scallops.
Once the protein is 90% cooked through, add in all of the vegetables, then pour in the sauce and chicken broth. Cover with a lid and let it steam for 2 to 3 minutes. Uncover. Vegetables still have a bite to them.
Add cornstarch slurry to thicken the sauce. Bring to a boil. And serve over the fried noodles. Enjoy!