Step 1

Soak the noodles in warm water until soft (about 30 to 40 minutes), and drain.

Step 2

Clean the shrimp and squid. Cut the squid into bite size pieces.

Step 3

Prepare the vegetables, and mix all the sauce ingredients in a small bowl.

Step 4

Add the vegetable oil, sesame oil, and the gochugaru to a pan, and heat until hot over medium low heat, stirring. Remove from the heat as soon as the oil starts to turn red and the chili pepper flakes become a bit pasty. Do not burn the gochugaru.

Step 5

Turn the heat to medium, and add the noodles to the pan along with 1-1/2 tablespoons of the prepared sauce. Stir-fry until the noodles are soft, 3 to 4 minutes.

Step 6

Remove the noodles onto a plate. In the same pan, stir fry the onion for a minute, and then carrot and mushrooms until wilted. Add a tablespoon of water if the vegetables look dry. Lightly season with salt and pepper.

Step 7

Add the seafood and the remaining sauce, and stir-fry until the seafood is cooked through. Follow this by the scallion and optional enoki mushrooms until the scallions are slightly wilted.

Step 8

Return the noodles to the pan, and toss everything well together. You can add a bit more sugar and/or soy sauce to taste.