Bring the sauce to a boil and reduce slightly. Turn off the heat, add the noodles and mix them well in the sauce with all the ingredients. Serve immediately.

Sprinkle a pinch of baking soda and mix gently. Sauté for 2 minutes and drizzle with water and add the cube of seafood stock, stir, and add all the sauce you prepared.

In a wok, heat the peanut oil and add the laminated garlic and the squid Cook for 3 minutes and add the carrot in thin strips, the cabbage in julienne and the laminated mushrooms.

Heat water, seasoned with salt, and, when it comes to a boil, turn off the heat and add the noodles, letting them cook for 5 minutes. Drain and reserve.

Mix all the ingredients for the sauce and reserve too.

Season with a little lime juice, a pinch of salt and reserve for 30 minutes.

Cut each half of the squid mantle in half, vertically, to obtain strips. With a very sharp knife, cut the outer part of the squid into diamonds (the squid will curl when cooking and will have the roll effect with drawings).

Start by removing the squid tentacles (reserve them for another recipe, for example, they are delicious breaded). Open the squid mantle in half and remove all the skins and wash them.