Spicy Shrimp and Scallops With Cellophane Noodles

INGREDIENTS

• 2 tablespoons vegetable oil, plus more, for frying
• 2 tablespoons fresh gingerroot, minced
• 4 teaspoons garlic, minced
• 1 tablespoon red pepper sauce, Siracha
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, thinly sliced
• 1 cup bok choy, shredded
• 1/4 cup rice wine
• 8 ounces small shrimp, raw peeled and de-veined
• 8 ounces bay scallops
• 2 tablespoons soy sauce
• 1/4 cup green onion, minced
• 1 ounce cellophane noodle (bean thread )