Stir-Fried Longevity Noodles with Shrimp, Scallops, and Christmas Vegetables

Cook the noodles according to package directions. Drain and rinse with cold water to prevent sticking. Toss with 1 tablespoon of sesame oil and set aside.

In a small bowl, combine soy sauce, oyster sauce (if using), rice vinegar, cornstarch, and chicken broth (or vegetable broth). Whisk until smooth. This is your stir-fry sauce.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the shrimp and scallops and cook for 2-3 minutes, or until pink and opaque. Remove from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the Brussels sprouts, carrots, and red bell pepper. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.

Add the garlic and ginger to the wok and stir-fry for 30 seconds, or until fragrant.

Pour the stir-fry sauce over the vegetables and cook for 1-2 minutes, or until the sauce has thickened slightly.

Add the cooked noodles, shrimp, and scallops to the wok and toss everything together until well combined and heated through.

Garnish with chopped green onions and toasted sesame seeds. Serve immediately.