Chiyan-Pon-Men

1. 1

   In a small bowl, cover the wood ear mushrooms with the hot water and let sit for 10 minutes.

2. 2

   Drain the liquid and thinly slice the mushrooms.

3. 3

   Set aside.

4. 4

   Heat 2 tablespoons of the sesame oil in a very large saute pan or wide pot placed over high heat.

5. 5

   Add the shrimp and cook for 1 minute, then add the squid and scallops.

6. 6

   Cook for an additional minute, or until all the seafood is seared on each side but not necessarily cooked through.

7. 7

   Remove the seafood from the pan and set aside.

8. 8

   Add the remaining 2 tablespoons sesame oil to the same pan and return it to high heat.

9. 9

   Add the pea pods, napa cabbage, enoki and wood ear mushrooms, water chestnuts, carrots, and bok choy.

10. 10

    Cook for 2 minutes, stirring frequently.

11. 11

    Meanwhile, combine the Shio Base and chicken stock in a small pot over high heat.

12. 12

    Bring the liquid to a boil, then add it to the sauteed vegetables.

13. 13

    Add in the seafood, followed by the vinegar, soy sauce, and sugar.

14. 14

    In a small bowl, combine the cornstarch and water.

15. 15

    Add it to the boiling liquid and cook for an additional minute.

16. 16

    Season to taste with the chili oil and ground pepper.

17. 17

    Divide the fried noodles among 4 plates and place 1 teaspoon of hot mustard on the side of each plate.

18. 18

    Top the noodles with one-fourth of the seafood and vegetable mixture.

19. 19

    Mix well before eating.

* Per serving · 4 servings · Values may vary.