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Toss seafood with soy sauce and 1 Tbsp. corn starch. Refrigerate 15 min. to marinate. Cook noodles as directed on package. Heat 1 Tbsp. oil in wok on medium-high heat. Add noodles; stir-fry 3 min. or until brown and crispy. Transfer to serving plate; cover to keep warm. Heat remaining oil in wok. Add seafood; stir-fry 3 to 4 min. or until shrimp are pink and scallops are opaque. Remove from pan; set aside. Combine 1 Tbsp. water and remaining corn starch; set aside. Add vegetables and remaining water to wok. Bring to boil. simmer on low heat 3 min. or until vegetables are crisp-tender. Return seafood to wok. Stir in corn starch mixture; cook and stir until broth thickens. Remove from heat, add dressing; mix well. Pour over noodles; top with coriander leaves. Serve hot.
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Electric noodle maker — extrude fresh ramen, udon, pasta
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Global seafood cooking — fish, shellfish, crustacean techniques
Adjustable stand — hold cookbook or tablet at eye level while cooking