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“This is from the "Cooking Class-Chinese-Cookbook". It's a combination of shrimp, fish and sea scallops. I use catfish fillets. To save time I used precooked shrimp. Prepare Noodles for frying at least 2-3 hours before making meal.”
3hrs 50mins

Ingredients Nutrition


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

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