Seafood Pan-Fried Noodles

• 1/2 lb. (225 g) uncooked deveined peeled medium shrimp Safeway 1 lb For $8.99 thru 02/09
• 1/2 lb. (225 g) sea scallops, cleaned
• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. corn starch, divided
• 2 Tbsp. vegetable oil, divided
• 1/2 lb. (225 g) Chinese thin egg noodles, uncooked
• 1 cup water divided
• 1 carrot, cut into matchlike sticks (1 cup)
• 4 baby bok choy, cut in half lengthwise (2 cups) Safeway 1 lb For $1.28 thru 02/09
• 1/4 cup Kraft Russian Dressing
• 1/4 cup coriander leaves

1. Toss seafood with soy sauce and 1 Tbsp.
2. corn starch.
3. Refrigerate 15 min.
4. to marinate.
5. Cook noodles as directed on package.
6. Heat 1 Tbsp.
7. oil in wok on medium-high heat.
8. Add noodles; stir-fry 3 min.
9. or until brown and crispy.
10. Transfer to serving plate; cover to keep warm.
11. Heat remaining oil in wok.
12. Add seafood; stir-fry 3 to 4 min.
13. or until shrimp are pink and scallops are opaque.
14. Remove from pan; set aside.
15. Combine 1 Tbsp.
16. water and remaining corn starch; set aside.
17. Add vegetables and remaining water to wok.
18. Bring to boil.
19. simmer on low heat 3 min.
20. or until vegetables are crisp-tender.
21. Return seafood to wok.
22. Stir in corn starch mixture; cook and stir until broth thickens.
23. Remove from heat, add dressing; mix well.
24. Pour over noodles; top with coriander leaves.
25. Serve hot.

shrimp, soy sauce, corn starch, vegetable oil, egg noodles, water, carrot, choy, coriander leaves

Taken from www.kraftrecipes.com/recipes/seafood-pan-fried-noodles-130637.aspx (may not work)