Seafood Combination

Directions

1. 1
   Prepare Fried Noodles:
2. 2
   Cook noodles according to pkg. until tender but still firm, 2-3 minutes; drain. Rinse under cold running water; drain again.
3. 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. 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. 5
   Drain noodles on paper towels. Repeat with remaining noodles.
6. 6
   .Peel shells from shrimp; discard shells. Remove veins from shrimp, set shrimp aside.
7. 7
   Remove skin from fish fillets; discard skin.
8. 8
   Cut fillets into 1 1/2 inch pieces; set aside.
9. 9
   Combine cornstarch, water, soy sauce, sherry and bouillon granules in small bowl; mix well. Set aside.
10. 10
    Diagonally cut green onions into thin slices.
11. 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. 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. 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.