Seafood Pan-Fried Noodles

Recipe Ingredients

16 tablespoons	240ml	Shrimp (medium)
1 1/2 cups	355ml	Scallops
1 cup	110g / 3.9oz	Carrot (medium)
1/4 cup	59ml	Water chestnuts - whole or sliced
1 cup	146g / 5.1oz	Broccoli flowerets
1 cup	237ml	Snow peas
1/2 cup	118ml	Straw or regular mushrooms
6		Little corn ears - whole
1/4 cup	59ml	Bamboo shoots
1 1/2 cups	355ml	Sliced red and yellow peppers
1 1/2 cups	355ml	Sliced napa
		Chinese noodles
		Vegetable oil
		Seafood Marinade
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1		Egg white
2 tablespoons	30ml	Cornstarch
		Sauce
1 teaspoon	5ml	Diced garlic
1 teaspoon	5ml	Diced ginger root
2 tablespoons	30ml	Sliced scallions
2 cups	474ml	Chicken stock or broth
1 tablespoon	15ml	White wine
1/2 cup	118ml	Oyster sauce

Recipe Instructions

Begin by cleaning seafood (shrimp and scallops), peel, devein, and butterfly shrimp. Prepare seafood marinade by combining ingredients in a bowl. Add the seafood and refrigerate for 5 minutes.

Cook the seafood in a hot wok until the shrimp turns pink. Remove items from wok and set aside.

Slice the carrot and water chestnuts. Separate broccoli into small florets. Trim edges off the snow peas.

Add 3 cups of water and a pinch of salt to a heated wok, then blanch all the above vegetables. Strain the vegetables. Run under cold water to stop the cooking process, and set aside.

Cook 4 Chinese noodle bunches in boiling salted water for 5 minutes. Strain and run under cold water.

In a wok, fry noodles in hot vegetable oil until slightly crunchy (about 2 1/2 minutes each side over high heat). Drain on paper towel and set aside while you prepare the sauce.

Sauce: Cover the bottom of a clean wok with vegetable oil. Combine garlic, ginger root, scallions, chicken stock, and white wine in a heated wok. Simmer until sauce is reduced by one-third. Add the oyster sauce. Allow to boil, then add vegetables and seafood. Mix in two parts water with one part cornstarch as a thickening agent. Stir with chopsticks until well heated.

Place noodles on decorative plate, and top with vegetables and seafood. Serve immediately.

Source:
Home & Garden TV -- All In Good Taste

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