Shrimp and Squid Noodles

Ingredients

• 2 cups bean sprouts 
• 6 tablespoons chicken broth low-sodium homemade canned
• 1 bunch chives cut into 1-inch lengths ( 2/3 cup)
• 4.5 tablespoons cooking oil 
• 5 tablespoons cooking wine dry white
• 2  eggs beaten
• 0.5 pound pasta 
• 0.3 cup oyster sauce 
• 0.3 teaspoon red-pepper flakes dried
• 0.3 teaspoon salt 
• 0.5 pound shrimp shelled
• 6 tablespoons soya sauce 
• 0.5 pound squid rings cleaned cut into 1/2-inch rings, tentacles cut in half

Equipment

• bowl
• frying pan
• pot
• wok

Directions

1. In a small bowl, combine the broth, red-pepper flakes, oyster sauce, wine, and soy sauce. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
2. Drain the linguine.
3. In a large frying pan or wok, heat 1 tablespoon of the oil over high heat.
4. Sprinkle the shrimp with 1/8 teaspoon of the salt.
5. Add the shrimp to the pan; cook until just done, about 3 minutes.
6. Remove the shrimp.
7. Heat another tablespoon oil over high heat.
8. Sprinkle the squid with the remaining 1/8 teaspoon salt.
9. Add the squid to the pan and cook for 30 seconds.
10. Remove.
11. Heat 1/2 tablespoon of oil and add the eggs to the pan. Cook, stirring, until set, about 20 seconds.
12. Remove and cut into strips.
13. Heat the remaining 2 tablespoons oil over high heat.
14. Add the linguine, bean sprouts, and the sauce mixture. Cook, stirring, until the sauce thickens slightly, about 2 minutes.
15. Add the shrimp, squid, and eggs. Cook until heated through, about 1 minute longer. Toss with the chives and serve immediately.
16. Wine Recommendation: Salty Asian flavors like these call for a very light-bodied, acidic white wine. Try a vinho verde from Portugal or a Muscadet de Svre-et-Maine from the Loire Valley in France.