Seafood Pan Fried Noodles - cooking recipe

Ingredients

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

Preparation

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