Cut squid bodies into 1/2-inch wide rings and cut tentacles in half if large.

Cut squid bodies into 1/2-inch wide rings and cut tentacles in half if large.

Bring a pot of water to a boil, add the squid and cook, stirring to separate the pieces, about 20 seconds. Drain and rinse under cold water to stop the cooking. Set on paper towels to dry.

Bring a pot of water to a boil, add the squid and cook, stirring to separate the pieces, about 20 seconds. Drain and rinse under cold water to stop the cooking. Set on paper towels to dry.

Bring a large amount of water to boiling and cook the Chinese noodles as you would any pasta, around 5 minutes or until done. Drain, run under cold water to stop the cooking, drain again, and toss with 1 teaspoon of the peanut oil. Set aside.

Bring a large amount of water to boiling and cook the Chinese noodles as you would any pasta, around 5 minutes or until done. Drain, run under cold water to stop the cooking, drain again, and toss with 1 teaspoon of the peanut oil. Set aside.

Mix chicken stock with salt, sugar, oyster sauce, and soy sauce and keep handy.

Mix chicken stock with salt, sugar, oyster sauce, and soy sauce and keep handy.

Heat a wok or heavy skillet over high heat. When very hot, add remaining oil. When hot, add ginger, green onions, chili, garlic and black beans. Cook stirring for 30 seconds until fragrant.

Heat a wok or heavy skillet over high heat. When very hot, add remaining oil. When hot, add ginger, green onions, chili, garlic and black beans. Cook stirring for 30 seconds until fragrant.

Add seasoned chicken stock mixture and cook until sauce boils. Add cooked noodles and toss over high heat for 1 to 2 minutes, or until heated thoroughly. Add squid and wine, and toss until piping hot. Drizzle sesame oil over and serve.

Add seasoned chicken stock mixture and cook until sauce boils. Add cooked noodles and toss over high heat for 1 to 2 minutes, or until heated thoroughly. Add squid and wine, and toss until piping hot. Drizzle sesame oil over and serve.