Spicy Shrimp And Scallops With Cellophane Noodles

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From oodles of noodles by emeril lagasse,

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Steps

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Preheat oil in fryer to 360 degrees.

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In a wok , heat the oil over high heat.

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Add the ginger , garlic , and pepper sauce , and cook , stirring , for 30 seconds.

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Add the bell peppers , bok choy , and rice wine and cook for 1 minute.

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Add the shrimp , scallops , and soy sauce , and cook until the shrimp are pink and just cooked through , about 2 minutes.

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Add the green onions and cook for 30 seconds.

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Remove from the heat and transfer to a serving bowl.

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Meanwhile , heat vegetable oil in a hot fryer , add the cellophane noodles , and fry quickly until puffed and golden.

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Remove from the oil and drain on paper towels.

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Top the seafood mixture with the noodles and serve immediately.

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Ingredients

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vegetable oil, fresh gingerroot, garlic, red pepper sauce, red bell pepper, yellow bell pepper, bok choy, rice wine, small shrimp, bay scallops, soy sauce, green onion, cellophane noodle