Chinese Seafood Pan-Fried Noodles

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.