Udon noodles with seafood

1. Choose one of 3 types of mushrooms. Peel and slice the champignons: large - into quarters, small - into halves. At shiitake (pre-soak dried shiitake, following the instructions on the package), remove the legs, cut the caps into thin strips. Wood mushrooms (if dried, they also need to be pre-soaked) cut into small pieces.
2. Wash the squid carcass, peel and cut it lengthwise into halves. Remove excess moisture with paper napkins. Cut each half into three pieces across.
3. Now you need to put a grid on each piece of squid with a sharp knife.
4. Cut off the heads of the octopuses, make a longitudinal incision on each octopus, as if opening the carcass.
5. Boil water in a large saucepan, put the noodles out, cook it until ready (the noodles should be ready, but keep some elasticity inside).
6. Put the finished noodles in a colander, rinse with cold water and wait for the excess moisture to drain.
7. Heat both oils in a wok pan.
8. Put the pieces of squid in hot oil and fry them for 1-2 minutes. The fire is strong.
9. Add mushrooms.
10. Put the octopuses, fry all together for a few minutes. Seafood should not be cooked for too long, so that they are not rubbery.
11. Pour in the sauce, mix everything.
12. Put the boiled noodles in a frying pan, keep on fire for a few more minutes.
13. Finely chop the green onions.
14. Sprinkle the finished dish with green onions and serve hot.

Bon appetit!