Soak the glass noodles in cold water for at least 30 minutes. Clean the squid by removing the innards and skin, then score and slice it. Peel and devein the shrimp.

Slice the green bell pepper, red chilies, and onion. Soak the wood ear mushrooms and cut them into quarters.

Boil the soaked noodles for 4 minutes, then drain. Blanch the squid and shrimp in salted boiling water briefly. In a heated pan, sauté minced garlic in oil, then stir-fry the squid and shrimp with a pinch of salt and pepper.

Add the boiled noodles and seasoning mixture (soy sauce, sugar, water) to the pan. Stir-fry for 1–2 minutes until the noodles are well-coated, then cut them into manageable lengths.

Combine the noodles, stir-fried seafood, and vegetables in a large bowl. Add sesame oil and a pinch of salt, then mix well.