1 oz. snow peas
1/2 oz. Chinese potato
1 oz. fresh carrots
1 oz. sliced bamboo
1 oz. celery
3 scallops
2 shrimp (21/25 size)
3 oz. fresh fish, cut in 1/3
8 oz. stock
2 tbsp. peanut oil
Pinch garlic
Pinch ginger
1 tsp. shoyu
1/4 tsp. sesame oil
1 tsp. oyster sauce
1/2 tsp. salt
Dash ajinomoto
1/2 tsp. sugar
2 each crab claws
3 oz. saimin noodles
5 oz. rice pilaf
Fresh parsley

Deep fry raw noodles in round basket shape and set aside on platter. Heat wok and add ginger, garlic, scallops, shrimp, and fresh fish. Fry until the fish is almost cooked.

Add all the vegetables and stir-fry for 3 minutes. Add shoyu, sesame oil, oyster sauce, salt, ajinomoto, and sugar.

Put mixture on fried noodles, add crab claws on each side of mixture. Rice for starch and garnish with fresh parsley.