10.5 oz (300 g) fresh or dried longevity noodles (or your favorite noodles)
Thumb-size piece ginger, grated
2 cloves garlic, grated
8 oz snow peas, trimmed
2 tbsp chopped fresh chives
Sauce:
3½ tsp soy sauce
2 tsp dry sherry
½ tsp sesame oil
2 tbsp oyster sauce
2 tsp cornstarch
½ cup water
Instructions
In a small bowl, whisk together ingredients for the sauce. Set aside.
In a medium bowl, combine 1 teaspoon soy sauce, 1 teaspoon sherry, ½ teaspoon sesame oil and 1 tablespoon vegetable oil. Add scallops and shrimps and gently toss to combine. Set aside.
Cook noodles according to package direction. Drain.
Heat a 12-inch skillet or wok over high heat. Add 1 tablespoon vegetable oil; stir-fry the seafood for 3-5 minutes or until just cooked through. Transfer to a bowl.
Wipe wok clean and add remaining 1 tablespoon vegetable oil. Add ginger, garlic and snow peas and stir-fry over high heat for 2 minutes. Add seafood (with juices) and sauce mixture and bring to a boil. Add noodles and chives and toss to combine.