Shrimp And Squid Noodles Recipe

Name: Shrimp And Squid Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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. Drain the linguine.
2
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.
3
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.
4
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 Sevre-et-Maine from the Loire Valley in France.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Shrimp And Squid Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp And Squid Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions