Shrimp and Squid Noodles

• 6 tablespoons canned low-sodium chicken broth or homemade stock
• 1/4 teaspoon dried red-pepper flakes
• 1/4 cup oyster sauce
• 5 tablespoons dry white wine
• 6 tablespoons soy sauce
• 1/2 pound linguine
• 4 1/2 tablespoons cooking oil
• 1/2 pound medium shrimp, shelled
• 1/4 teaspoon salt
• 1/2 pound cleaned squid, bodies cut into 1/2-inch rings, tentacles cut in half
• 2 eggs, beaten to mix
• 1/2 pound bean sprouts (about 2 cups)
• 1 bunch chives, cut into 1-inch lengths (about 2/3 cup)

1. In a small bowl, combine the broth, red-pepper flakes, oyster sauce, wine, and soy sauce.
2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
3. Drain the linguine.
4. In a large frying pan or wok, heat 1 tablespoon of the oil over high heat.
5. Sprinkle the shrimp with 1/8 teaspoon of the salt.
6. Add the shrimp to the pan; cook until just done, about 3 minutes.
7. Remove the shrimp.
8. Heat another tablespoon oil over high heat.
9. Sprinkle the squid with the remaining 1/8 teaspoon salt.
10. Add the squid to the pan and cook for 30 seconds.
11. Remove.
12. Heat 1/2 tablespoon of oil and add the eggs to the pan.
13. Cook, stirring, until set, about 20 seconds.
14. Remove and cut into strips.
15. Heat the remaining 2 tablespoons oil over high heat.
16. Add the linguine, bean sprouts, and the sauce mixture.
17. Cook, stirring, until the sauce thickens slightly, about 2 minutes.
18. Add the shrimp, squid, and eggs.
19. Cook until heated through, about 1 minute longer.
20. Toss with the chives and serve immediately.

chicken broth, redpepper, oyster sauce, white wine, soy sauce, linguine, cooking oil, shrimp, salt, bodies, eggs, bean sprouts, chives

Taken from www.foodandwine.com/recipes/shrimp-and-squid-noodles (may not work)