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1
Prepare Fried Noodles:
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2
Cook noodles according to pkg. until tender but still firm, 2-3 minutes; drain. Rinse under cold running water; drain again.
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3
Place several layers of paper towels over jelly roll pan or cookie sheet. Spread noodles over paper towels; let dry 2-3 hours.
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4
Heat oil in skillet over medium high heat to 375u00b0F Using slotted spoon or tongs, lower a small portion of noodles into hot oil. Cook noodles until golden brown, about 30 seconds.
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5
Drain noodles on paper towels. Repeat with remaining noodles.
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6
.Peel shells from shrimp; discard shells. Remove veins from shrimp, set shrimp aside.
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7
Remove skin from fish fillets; discard skin.
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8
Cut fillets into 1 1/2 inch pieces; set aside.
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9
Combine cornstarch, water, soy sauce, sherry and bouillon granules in small bowl; mix well. Set aside.
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10
Diagonally cut green onions into thin slices.
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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.
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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.
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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.
