In Peanut Oil (2 tablespoon), saute on VERY low heat Pre-Cooked Egg Noodles (1 pound), seasoned with Kosher Salt (to taste) and Cayenne Pepper (to taste).
When the noodles are crisp, flip and cook on second side to a crisp and golden brown.
Mix Chicken Stock (1/2 cup), Low-Sodium Soy Sauce (1/2 cup), Black Bean Sauce (1 tablespoon), Oyster Sauce (1 tablespoon), Toasted Sesame Oil (1 tablespoon), Garlic Paste (1 teaspoon), Granulated Sugar (1 teaspoon), Fresh Ginger (1/2 teaspoon) and Chili Paste (1 tablespoon).
To Baby Octopus (2.5 pound) add Rice Flour (2 tablespoon) and 1/3 cup of the sauce ingredients, marinade for at least 30 minutes.
Stir fry the baby octopus in VERY HOT Peanut Oil (1 cup) for 1 minute, remove with a slotted spoon to a thick layer of absorbent paper, discard all but 1 tablespoon of the remaining peanut oil.
In the remaining 1 tablespoon peanut oil, saute White Onion (1), Red Bell Pepper (1) and Fresh Basil Leaf (10) for 1 minute.
Add blanched Baby Bok Choy (1 pound).
Add the sauce mix, bring to a simmer, add the baby octopus, simmer for no more that 10 seconds (just to give the rice flour time to thicken but NOT to toughen the octopus), remove from heat. check and adjust the flavor.
Plate the crispy noodle pillow, top the pillow with the octopus and sauce, garnish with chives.