Szechuan Ginger Stir-Fry With Noodle Pancake

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Southern Living


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1/2 cup stir-fry sauce

1/3 cup water

1 garlic clove, pressed

1/2 teaspoon cornstarch

1/2 teaspoon dried crushed red pepper

1/4 cup vegetable oil, divided

6 ounces fine egg noodles, cooked

1 1/4 pounds assorted seafood

1 tablespoon minced fresh ginger

1/4 to 1/2 teaspoon hot chili oil

2 medium-size red or yellow bell peppers, cut into thin strips

1 (6-ounce) package frozen snow pea pods, thawed

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