Ingredients
6tbspchicken broth,low-sodium
¼tspdried red pepper flakes
¼cupoyster sauce
5tbspdry white wine
6tbspsoy sauce
½lblinguine
4½tbspcooking oil
½lbmedium shrimp
¼tspsalt
½lbsquid,cleaned
2eggs
½lbbean sprouts,(about 2 cups)
1bunchchives
Preparation
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 for about 12 minutes until just done. Drain the linguine.
In a large frying pan or wok, heat 1 tablespoon of oil over high heat. Sprinkle the shrimp with ⅛ teaspoon of salt.
Add the shrimp to the pan. Cook for about 3 minutes until just done. Remove the shrimp.
Heat another 1 tablespoon of oil over high heat. Sprinkle the squid with the remaining ⅛ teaspoon of salt.
Add the squid to the pan and cook for 30 seconds. Remove
Heat ½ tablespoon of oil and add the eggs to the pan. Cook, stirring, for about 20 seconds until set. Remove and cut into strips.
Heat the remaining 2 tablespoons of oil over high heat. Add the linguine, bean sprouts, and the sauce mixture. Cook, stirring, for about 2 minutes until the sauce thickens slightly.
Add the shrimp, squid, and eggs. Cook for about 1 minute longer until heated through.
Toss with the chives and serve immediately. Enjoy!
