- 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)
How to make this recipe
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. Drain the linguine.
In a large frying pan or wok, heat 1 tablespoon of the oil over high heat. Sprinkle the shrimp with 1/8 teaspoon of the salt. Add the shrimp to the pan; cook until just done, about 3 minutes. Remove the shrimp. Heat another tablespoon oil over high heat. Sprinkle the squid with the remaining 1/8 teaspoon salt. Add the squid to the pan and cook for 30 seconds. Remove. Heat 1/2 tablespoon of oil and add the eggs to the pan. Cook, stirring, until set, about 20 seconds. Remove and cut into strips.
Heat the remaining 2 tablespoons oil over high heat. Add the linguine, bean sprouts, and the sauce mixture. Cook, stirring, until the sauce thickens slightly, about 2 minutes. Add the shrimp, squid, and eggs. Cook until heated through, about 1 minute longer. Toss with the chives and serve immediately.
Salty Asian flavors like these call for a very light-bodied, acidic white wine. Try a Vinho Verde from Portugal or a Muscadet de Sèvre-et-Maine from the Loire Valley in France.