Ingredients
1/2 cup chicken broth1/2 cup dry white wine or additional chicken broth1/4 cup reduced-sodium soy sauce2 tablespoons cornstarch1 teaspoon sugar1/2 teaspoon saltDash pepper12 ounces uncooked vermicelli4 teaspoons olive oil, divided1/2 pound sea scallops1/2 pound uncooked medium shrimp, peeled and deveined1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned1 cup fresh or frozen sugar snap peas2 to 3 garlic cloves, minced1 teaspoon minced fresh gingerroot2 teaspoons sesame oil
Preparation
In a small bowl, mix the first seven ingredients until smooth. Cook vermicelli according to package directions.
Meanwhile, in a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add scallops and shrimp; stir-fry 3-4 minutes or until scallops are firm and opaque and shrimp turn pink. Remove from pan.
Stir-fry peppers, snap peas, garlic and ginger in remaining olive oil 3-5 minutes or just until vegetables are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.
Return seafood to pan; heat through. Stir in sesame oil. Drain vermicelli; add to pan and toss to combine.
