Soak clams in saltwater to remove sand and clean mussels by removing their beards. Prepare shrimp by peeling and deveining, and slice squid into bite-sized pieces with a crosshatch pattern.

Slice onion and garlic, shred napa cabbage, and diagonally slice green onion and chili peppers.

Combine 500ml bone broth and 500ml water in a pot and heat on low to prepare hot broth. In another pot, cook fresh noodles in boiling water, rinse in cold water, and drain.

Heat oil in a pan, sauté garlic and chili peppers until fragrant. Add onion and green onion, then stir-fry seafood with 2 tbsp rice wine, salt, and pepper over high heat.

Add napa cabbage and chili peppers, stir briefly, then pour in the hot broth. Add oyster sauce and soy sauce to season.

Add bok choy, turn off the heat, and let it cook in the residual heat.