Ingredients:

  • 12 oz wide rice noodles
  • 8 oz shrimp, peeled and deveined
  • 8 oz squid, cleaned and sliced into rings
  • 4 oz fish fillet (e.g., snapper), cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 1 bell pepper, sliced (any color)
  • 1 cup bean sprouts
  • 3 green onions, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce (for color)
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Instructions:

  1. Soak the rice noodles in warm water for about 10 minutes or until softened. Drain and set aside.
  2. Rinse and pat dry the shrimp, squid, and fish fillet. Season lightly with salt and pepper.
  3. Heat vegetable oil in a wok over high heat. Add minced garlic and sliced onion. Stir-fry until fragrant and slightly translucent (about 1-2 minutes).
  4. Add the shrimp and squid to the wok. Stir-fry for about 2-3 minutes until they start to turn opaque.
  5. Incorporate the sliced bell pepper and bean sprouts. Stir-fry for another 2 minutes until just tender.
  6. Add the drained noodles, soy sauce, oyster sauce, dark soy sauce, and sesame oil. Toss well to combine and cook for an additional 3-4 minutes, stirring frequently, until heated through.
  7. Sprinkle with chopped green onions and adjust seasoning with salt and pepper to taste. Serve hot.