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Source: Food and Wine Quick from Scratch

Shrimp and Squid Noodles
A wealth of flavors and textures - shrimp, squid, strips of cooked egg, and crisp bean sprouts - spark this Asian-accented one-dish meal. Be sure to cook the squid quickly over high heat so that it doesn’t toughen.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 19 minutes
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6 tablespoons canned low sodium chicken broth
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
1/4 teaspoon salt
1/2 pound squid, cleaned, 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)




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.


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 Sèvre-et-Maine from the Loire Valley in France.


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