Seafood Pan Fried Noodles

• 1/2 lb Chinese egg noodles
• 16 medium shrimp, peeled and de-veined
• 1/2 lb scallops
• 1/2 small carrot, julienned
• 6 baby corn, sliced
• 2 scallions, diced
• 1/2 cup mushroom, sliced
• 2 cups baby bok choy, cut
• 1 1/2 cups chicken broth
• 1 teaspoon garlic clove, chopped
• 1 teaspoon ginger, minced
• 2 teaspoons cornstarch
• vegetable oil
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• salt
• pepper

1. Clean, peel, and de-vein shrimp. Rinse scallops.
2. Marinade seafood with salt, pepper, and 1 tsp cornstarch to coat. Keep in fridge until ready to cook.
3. Boil water and cook noodles for a few minutes.
4. Drain noodles and pan fry in a non-stick pan with 1T oil.
5. Once brown and crisp, transfer to serving plate and set aside.
6. Heat oil in wok. Add garlic and ginger and stir-fry seafood until cooked. Remove from pan and set aside.
7. Add vegetables, chicken broth, soy sauce, and oyster sauce.
8. When vegetables are about done, add seafood back to pan.
9. Add remaining cornstarch mixed with a little water to thicken broth.
10. Pour over noodles and serve hot.

chinese egg noodles, shrimp, scallops, carrot, baby corn, scallions, mushroom, baby bok choy, chicken broth, garlic, ginger, cornstarch, vegetable oil, oyster sauce, soy sauce, salt, pepper

Taken from www.food.com/recipe/seafood-pan-fried-noodles-247482 (may not work)