Seafood Pasta Delight

• 1/2 cup chicken broth
• 1/2 cup dry white wine or additional chicken broth
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Dash pepper
• 12 ounces uncooked vermicelli
• 4 teaspoons olive oil, divided
• 1/2 pound sea scallops
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1 medium sweet red pepper, julienned
• 1 medium sweet yellow pepper, julienned
• 1 cup fresh or frozen sugar snap peas
• 2 to 3 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 2 teaspoons sesame oil

1. In a small bowl, mix the first seven ingredients until smooth. Cook vermicelli according to package directions.
2. Meanwhile, in a
3. , heat 2 teaspoons olive oil over medium-high heat. Add scallops and shrimp; stir-fry 3-4 minutes or until scallops are firm and opaque and shrimp turn pink. Remove from pan.
4. Stir-fry peppers, snap peas, garlic and ginger in remaining olive oil 3-5 minutes or just until vegetables are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.
5. Return seafood to pan; heat through. Stir in sesame oil. Drain vermicelli; add to pan and toss to combine.

chicken broth, white wine, soy sauce, cornstarch, sugar, salt, pepper, vermicelli, olive oil, scallops, shrimp, sweet red pepper, sweet yellow pepper, peas, garlic, fresh gingerroot, sesame oil

Taken from www.tasteofhome.com/recipes/seafood-pasta-delight/ (may not work)