Prepare crabmeat by removing any shells or cartilage.

Mix cornstarch with water in a small bowl to create a slurry.

Bring 2 quarts of water to a boil in a large pot.

Add salt and vegetable oil to the boiling water.

Add the dry noodles to the boiling water and cook for 2 minutes.

Drain the noodles well and place them on a platter.

Heat a wok on medium heat and add vegetable oil and minced garlic.

Stir until garlic becomes fragrant.

Add the chicken broth and bring to a boil.

Stir in the cornstarch mixture to thicken the sauce.

Add the crabmeat, oyster sauce, sesame oil, and yellow chives.

Season with salt and pepper to taste.

Turn off the heat and pour the sauce over the noodles.

Serve immediately.