Stir-fried vermicelli with seafood

Soak 200 g rice vermicelli in warm water until softened, then drain.

Marinate 200 g shrimp, 100 g scallops, and 150 g squid with 20 g Shaoxing wine, 10 g soy sauce, and 10 g cornstarch (optional).

Prepare the sauce by mixing 100 g chicken stock, 10 g dark soy sauce, 25 g oyster sauce, 30 g soy sauce, and 10 g sesame oil.