Heat the wok with oil. Pan-fry the squid tentacles, shrimp meat and scallops.
Add back vegetables, glass noodles and seasoning.
Cook over medium heat for a while and serve.
Tips:
Adding vegetables after the water boils can ensure they look green throughout the cooking and more appetizing.
The glass noodles are not boil proof.
Do not cook them too early to avoid breaking down.
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