|Fried noodles||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Vegetable oil||4 Tablespoon, divided|
|Green onions||8 , diagonally cut into thin slices|
|Celery stalks||3 , diagonally cut into thin slices|
|Canned water chestnuts||8 Ounce, drained (1 Can)|
|Canned bamboo shoots||8 Ounce, thinly sliced (1 Can)|
|Sea scallops||8 Ounce, cut into quarters (Fresh / Thawed Frozen)|
|Shrimp||8 Ounce, shelled and deveined (Fresh / Thawed Frozen)|
|Fish fillets||8 Ounce, skinned and cut into 1 1/2 inch square pieces (Fresh / Thawed Frozen)|
|Cleaned squid||8 Ounce (Ready To Cook)|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Dry sherry||2 Teaspoon|
|Instant chicken bouillon granules||1 Teaspoon|
Prepare Fried Noodles; set aside.
Heat 2 tablespoons of the oil in wok or large skillet over high heat.
Add onions, celery, water chestnuts and bamboo shoots; stir-fry until crisp-tender, about 2 minutes.
Remove and set aside.
Heat remaining 2 tablespoons oil in wok over high heat.
Add scallops, shrimp, fish pieces and squid; stir-fry until all fish turns opaque and is cooked through, about 3 minutes.
Combine water, soy sauce, sherry, cornstarch and bouillon granules in small bowl.
Add to wok.
Cook and stir until liquid boils.
Return vegetables to wok; cook and stir 2 minutes more.