- 1 lemon or lime, juiced
- 2 teaspoons honey
- 2 tablespoons soy sauce
- 7 ounces medium scallops, quartered
- 24 shelled raw jumbo shrimp
- 1/4 ounce dried wakame seaweed
- 12 ounces fine Chinese egg noodles
- 2 teaspoons sunflower oil, mixed with
- 1 teaspoon toasted sesame oil
- 3 cups bean sprouts
- 2 cups shredded bok choy
- 1 1/2 tablespoons pickled ginger
- Mix together the lemon or lime juice, honey, and 1 tablespoon of the soy sauce. Pour this marinade over the scallops and shrimp and set aside to marinate about 5 minutes.
- Meanwhile, place the wakame in a bowl, cover with 1 1/4 cups cold water; leave to rehydrate, 8 to 10 minutes. Place the noodles in a large mixing bowl and pour in enough boiling water to cover them generously. Leave to soak until tender, about 4 minutes, or according to package directions. Drain when they are ready.
- Drain the scallops and shrimp, reserving the marinade, and pat dry with paper towels. Heat a wok or heavy-bottomed skillet until very hot. Add the oil and swirl to coat the wok or pan. Add the scallops and shrimp and stir-fry until the shrimp turn pink and the scallops are opaque, 2 to 3 minutes. Remove the scallops and shrimp from the wok; set aside.
- Add the bean sprouts, bok choy, reserved marinade, remaining 1 tablespoon soy sauce and the pickled ginger to the wok and stir-fry 1 to 2 minutes.
- Return the scallops and shrimp to the wok with the well-drained wakame and stir-fry until just heated through, about 1 minute. Serve the stir-fry with the egg noodles.