1/2 cup vegetable or chicken broth
2 tablespoons oyster flavored sauce
1 tablespoon soy sauce
2 teaspoon chili-garlic sauce
1 teaspoon sesame oil
1/8 teaspoon white pepper
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon cornstarch
1/8 teaspoon ground white pepper
6 oz. medium raw shrimp, peeled and deveined
4 oz. sea scallops, butterflied
1/2 pound fresh Chinese egg noodles
3 tablespoons vegetable oil
1 teaspoon minced garlic
2 green onions (including tops), chopped
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
2-1/2 teaspoons cornstarch dissolved in 5 teaspoons water
1. Combine the sauce ingredients in a small bowl; set aside. Combine the marinade ingredients in a medium bowl. Add the shrimp and scallops, mix well, and set aside for 15 minutes.
2. Cook the noodles according to package directions until tender but firm to the bite. Meanwhile, preheat oven to 200° F. Place a wide frying pan with a nonstick finish over medium-high heat until hot. Drain noodles, shaking off excess water and divide noodles into two equal batches. Add 1 tablespoon of the vegetable oil, swirling to coat the surface. Spread half the noodles over the bottom of the pan. Press the noodles into a firm pancake about 8 inches in diameter. Cook until the bottom is golden brown, about 5 minutes. With a wide spatula, carefully turn the pancake over. Add 1 more teaspoon of vegetable oil around the edges of the pan and cook until the other side is golden brown, about 3 more minutes. Remove the noodle pancake to a large heat-proof serving platter and keep it warm in the oven. Repeat with the remaining noodles and 1 more tablespoon of vegetable oil.
3. Place a wok or wide frying pan over high heat until hot. Add the remaining tablespoon of vegetable oil to the wok. Add the garlic and green onions and cook, stirring, until fragrant, about 10 seconds. Add the bell peppers and stir-fry until tender crisp, about 2 minutes. Add the shrimp and scallops and stir-fry until shrimp turns pink, about 1 1/2 minutes. Stir in the sauce and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens. Spoon the seafood mixture over the noodle pancakes.
Copyrights Yan Can Cook, Inc., 2007
This recipe is featured on show 1725 - Cooking Live with Martin Yan.
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