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1
In a small bowl, cover the wood ear mushrooms with the hot water and let sit for 10 minutes.
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2
Drain the liquid and thinly slice the mushrooms.
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3
Set aside.
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4
Heat 2 tablespoons of the sesame oil in a very large saute pan or wide pot placed over high heat.
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5
Add the shrimp and cook for 1 minute, then add the squid and scallops.
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6
Cook for an additional minute, or until all the seafood is seared on each side but not necessarily cooked through.
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7
Remove the seafood from the pan and set aside.
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8
Add the remaining 2 tablespoons sesame oil to the same pan and return it to high heat.
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9
Add the pea pods, napa cabbage, enoki and wood ear mushrooms, water chestnuts, carrots, and bok choy.
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10
Cook for 2 minutes, stirring frequently.
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11
Meanwhile, combine the Shio Base and chicken stock in a small pot over high heat.
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12
Bring the liquid to a boil, then add it to the sauteed vegetables.
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13
Add in the seafood, followed by the vinegar, soy sauce, and sugar.
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14
In a small bowl, combine the cornstarch and water.
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15
Add it to the boiling liquid and cook for an additional minute.
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16
Season to taste with the chili oil and ground pepper.
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17
Divide the fried noodles among 4 plates and place 1 teaspoon of hot mustard on the side of each plate.
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18
Top the noodles with one-fourth of the seafood and vegetable mixture.
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19
Mix well before eating.
