2 medium-size red or yellow bell peppers, cut into thin strips
1 (6 ounce) package frozen snow pea pods, thawed
Stir together first 5 ingredients; set aside.
Heat 2 tablespoons vegetable oil in a 12-inch nonstick skillet or
wok over medium-high heat. Add noodles, pressing evenly into bottom
of skillet. Cook 8 minutes or until bottom is golden and crispy.
Carefully invert onto a plate; return to skillet, crisp side up.
Cook 5 minutes or until bottom is golden. Place on a serving platter,
and cut into 6 wedges. Cover and keep warm.
Stir-fry seafood and ginger in 1 tablespoon vegetable oil and chili
oil in skillet 2 minutes; remove from skillet. Add remaining 1 tablespoon
vegetable oil, and stir-fry bell pepper and pea pods 2 minutes or
until pepper is crisp-tender. Return seafood and stir-fry sauce
mixture to skillet. Cook, stirring constantly, until mixture boils
and thickens. Spoon over noodle wedges, and serve immediately.