Shrimp And Calamari Stir-Fry

• 2 tbsp peanut oil
• 2 tsp ginger, finely grated
• 2 cloves garlic, crushed
• 1 None medium onion, thinly sliced
• 10.5 oz asparagus, woody ends snapped off, cut into chunks
• 1 1/2 lbs large raw shrimp, peeled, deveined, halved lengthways
• 14 oz calamari rings
• 1 None large red chili, thinly sliced (optional)
• 14 oz hokkien noodles
• 2 tbsp rice wine
• 1/4 cup soy sauce
• 2 tsp sesame oil
• 2 tsp brown sugar

1. Heat half the peanut oil in a wok; stir-fry ginger, garlic and onion until fragrant. Add the asparagus and stir-fry until just tender. Remove from the wok.
2. Add remaining oil to wok and heat. Stir-fry shrimp and calamari in batches until just changed in color. Add the chilli (if using), noodles and asparagus mixture and stir-fry until hot.
3. In a bowl, mix the rice wine, soy sauce, sesame oil and brown sugar. Add to the wok and stir-fry until heated through.

peanut oil, ginger, garlic, onion, shrimp, calamari rings, red chili, hokkien noodles, rice wine, soy sauce, sesame oil, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/29751 (may not work)