Seafood Combination

Total Time: 3 hrs 50 mins Preparation Time: 3 hrs 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• fried chinese noodles (directions included)
• 8 ounces fresh shrimp or 8 ounces thawed frozen shrimp
• 8 ounces fresh fish fillets or 8 ounces thawed frozen fish fillets
• 8 ounces fresh sea scallops or 8 ounces thawed frozen sea scallops, cut into quarters
• 2 teaspoons cornstarch
• 1/2 cup water
• 1 tablespoon soy sauce
• 2 teaspoons dry sherry
• 1 teaspoon instant chicken bouillon granules
• 8 green onions with tops
• 4 tablespoons vegetable oil, divided
• 3 stalks celery, diagonally cut into thin slices
• 1 (8 ounce) can water chestnuts, drained and cut into halves
• 1 (8 ounce) can sliced bamboo shoots, drained
• 8 ounces chinese-style thin egg noodles
• salt
• vegetable oil (for frying)

Recipe

• 1 prepare fried noodles:.
• 2 cook noodles according to pkg. until tender but still firm, 2-3 minutes; drain. rinse under cold running water; drain again.
• 3 place several layers of paper towels over jelly roll pan or cookie sheet. spread noodles over paper towels; let dry 2-3 hours.
• 4 heat oil in skillet over medium high heat to 375°f using slotted spoon or tongs, lower a small portion of noodles into hot oil. cook noodles until golden brown, about 30 seconds.
• 5 drain noodles on paper towels. repeat with remaining noodles.
• 6 .peel shells from shrimp; discard shells. remove veins from shrimp, set shrimp aside.
• 7 remove skin from fish fillets; discard skin.
• 8 cut fillets into 1 1/2 inch pieces; set aside.
• 9 combine cornstarch, water, soy sauce, sherry and bouillon granules in small bowl; mix well. set aside.
• 10 diagonally cut green onions into thin slices.
• 11 heat 2 tb oil in large skillet over high heat. add green onions, celery, water chestnuts and bamboo shoots; stir fry until crisp-tender, about 2 minutes. remove from skillet; set aside.
• 12 heat remaining 2 tb oil in skillet over high heat. add shrimp, fish pieces and scallops; stir-fry until all fish turns opaque and is cooked through, about 3 minutes.
• 13 stir cornstarch mixture; add to skillet. cook and stir until sauce boils and thickens. return vegetables to skillet; cook and stir 2 minutes. serve over fried noodles.