Instructions: Stir the cornstarch and rice wine together in a small bowl until the cornstarch is dissolved. Add the scallops, shrimp and fish and stir gently to coat. Let stand 10 minutes.

For the Sauce: Stir the chicken stock, rice wine, salt and pepper together in a separate bowl until the salt is dissolved. Set aside.

For the Dish: Heat a large pot of salted water to boiling. Cook the bok choy until tender-crisp, 2 1/2 to 3 minutes. Scoop them out with a large wire skimmer and set them aside.

Cook the noodles according to the package instructions in the same pot of water. Drain well, rinse them under warm water and drain again. Pile the noodles in the center of a large serving bowl. Arrange the bok choy around the noodles and cover the bowl with aluminum foil, shiny-side down, to keep warm.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the seafood and carrots, stir-fry until the shrimp turn pink, about 2 1/2 to 3 minutes. Add the mushrooms and sauce; mix well. Bring to a boil. Scoop the contents of the wok into the center of the noodles and serve immediately.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.